Prep time:
30
Cooking time:
30
INGREDIENTS
- 130 g wholemeal spelt flour
- 120 g spelt flour
- 3 eggs
- 120 g cane sugar
- 50 g puffed amaranth
- 1 spoon of aniseed
- 1 packet of yeast for desserts
- 210 ml almond milk
- 70 ml sunflower seeds oil
- salt
- For the frosting
- 3 oranges
- 80 g cane sugar
- 1 tablespoonf of coconut oil
- dried fruit
- goji berries
INSTRUCTIONS
- Grind the puffed amaranth into the mixer. Obtain the grated rind of an orange provided for the glaze.
- Break the eggs by separating the yolks from the whites. Whip the egg yolks with the sugar until you get a light and puffy cream, add the oil flush, a pinch of salt, the grated rind of the orange and the aniseed. Then add the amaranth, the yeast and, lastly, the 2 spelt flours, both sifted, alternating with the almond milk.
- Stiffen the egg whites for 10 minutes. Then, using a spatula, slowly add them to the previous mixture, mixing gently from top to bottom.
- Pour the mixture into an oiled and floured 24 cm donut mold, then bake at 180°C for 30-35 minutes. Let the cake cool completely on a wire rack.
- Obtained from oranges 200 ml of juice that you will heat in a saucepan with sugar. Simmer well and when the mixture has been reduced by about half, remove it from the heat and add the coconut oil. Mix and let it rest.
- Pour the icing over the entire surface of the now-cooled berlingozzo, then decorate with the chopped fruits and goji berries.
