Ingredients
- 100 g of walnut powder
- 14.5 cl of soy milk
- 1 teaspoon(s) of cider vinegar
- 20 g of amber rum
- 1 sachet of vanilla sugar
- 125 g of powdered sugar
- 150 g t55 wheat flour
- 5 g of baking powder
- 2 g of fleur de sel
- 10 cl of neutral oil + for the mold
Preparation
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Mix the soy milk, cider vinegar, rum and sugars in a salad bowl using a whisk (or in the food processor bowl with the leaf), until completely dissolved.
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Add the flour and baking powder all at once.
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Mix well to obtain a homogeneous dough, then let it rest for 20 minutes at room temperature.
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Preheat the oven to 180°C on fan mode.
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Gradually add the walnut powder, salt and oil to the dough in three batches, whisking between each addition to emulsify it well.
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Pour the dough into a round mold 20 cm in diameter, non-stick or greased, and bake for 20 minutes. The cake should be nicely browned, soft inside and a little crispy on the edges.
