Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 230 g flour, whole whole rain Dickel
- 60 g water
- 60 g butter
- 40 g honey
- 1 pinch (s) salt
- 2 pinch (s) cinnamon
- 60 g amaranth
- 1 liter water
- 60 g oatmeal
- 120 g water
- 60 g honey
- 140 g jam
- 80 g raisins
- 120 g hazelnuts, round
- 2 pinches vanilla (pod), ground
- 2 pinch (s) ground ginger
- 2 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Prepare shortcrust pastry from spelled flour, water, butter, honey, salt and spices and roll out in a 28cm springform pan or a baking sheet (press the edges up 2cm).
- For the filling, boil the amaranth (or quinoa) with 1/4 l water like rice and then add the remaining water and honey.
- Then mix with the jam (currant or raspberry), shaved hazelnuts and the raisins (soak in rum or water overnight).
- Spread the mixture on the shortcrust pastry base. Bake for 20-25 minutes at 180-200 ° C and cut.
- Inca baked goods will stay juicy for 3 weeks if stored in a cool place.
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