Pre-heat a static oven to 175 °C.
Have all the ingredients at room temperature : this is very important to succeed any cake.
In a large bowl beat the eggs with the sugar, the baking powder, the bicarbonate of soda, and the apple vinegar . Beat them until the eggs change colour, become foamy and you can create a ribbon.
Add the oil and then the milk very slowly and very gently. Add the sourdough. Keep mixing.
In another bowl sift all the flours and the cinnamon. Add them to the liquid part and incorporate them.
Cut a persimmon in little cubes and add it to the dough.
Grease a bake tin. Pour in the mixture.
Bake for 35 minutes at 175° C then lower to 160 °C .
All ovens are different. I baked my cake for about 60 minutes but the time depends on your oven. Use a knife to check if the cake is baked inside: the knife has to come out clean after you inserted it.
Leave it cool for about 5 minutes and then take the cake out of the tin.
Let it cool completely and then decorate it as you mostly like.
– 100 gr whole rice sourdough – not refreshed
– 50 gr sorghum flour
– 50 gr chickpeas flour
– 25 gr almond flour
– 20 gr caroube powder
– 30 gr unsweetened cacao powder
– 50 gr plant milk (here gluten free oat milk)
– 100 gr cold pressed and organic sunflower seed oil
– 100 gr coconut sugar
– 2 eggs – 100 gr
– 1 pinch of salt
– 1 coffee spoon baking powder
–1 coffee spoon of bicarbonate of soda
– 1 coffee spoon of cinnamon
– 1 table spoon of apple vinegar
– 1 persimmon – not ripe
– powder sugar