Ingredients
- 1 ¾ cup uncooked or wholemeal
- 1 ½ teaspoon baking soda
- 2 teaspoons of ginger powder – Andean Star
- 1 teaspoon of ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon sweet pepper
- 2 tablespoons of maca powder – Andean Star
- ¼ teaspoon salt
- 100 grams of unsalted butter at room temperature
- 2/3 cup of panela or blonde sugar
- 2 eggs at room temperature
- ½ cup of yacon syrup – Andean Star
- ¾ cup fresh milk at room temperature
- Nuts
Preparation
- Butter and flour a 24cm x 14cm rectangular cake mould.
- In a bowl, sift the flour, bicarbonate, ginger, cinnamon, cloves, sweet pepper, maca and salt. Set aside.
- In another bowl, beat the butter with the panela for 4 minutes.
- Add the eggs, one by one and continue beating. Use a spatula to help mix well the sides and the bottom of the pan.
- Add the yacon syrup. Continue beating.
- Add the flour mixture alternating with the milk, beating at minimum speed until no traces of flour remain.
- Pour the mixture in the mold and take it to the oven preheated in 350F or 180C for 1 hour or until, when inserting a stick, it comes out clean.
- Remove from oven, let stand for 15 minutes and turn over on a wire rack.
- Allow to cool completely before starting. Serve with nuts.
