Ingredients:
For the cake:
250 g whole-wheat bread left over from the day before
650 ml rice milk
40 g bitter cocoa
150 g cane sugar
130 g walnut flour
50 g chocolate drops
1/4 sachet baking powdergor cakes
10 ml Rum
salt.
Break the bread up into coarse chunks and soak for at least 5 hours in the milk, sugar and salt.
Once the bread has soaked, mix all the other ingredients in with a whisk.
Pour the resulting mixture into a mould lined with baking paper, and bake at 160° C for approximately 40-50 minutes.
For the walnuts:
200 g walnut kernels
chopped coarsely
300 g blended unrefined sugar.
Arrange the chopped walnuts in a uniform layer in a pan, heat and add the sugar gradually so that caramel forms around the nuts.
Turn out, flatten and leave to cool, and then serve on top of the cake.
To finish:
50 g icing sugar
seeds from a 1/4 vanilla pod
1 g cinnamon
1 g powdered ginger.
Dust with the aromatised sugar.
(Gregori Nalon)
