Ingredients:
250g of honey<\/p>\n
1 1\/4 cups of sugar<\/p>\n
1 cup of strong coffee (prepared as if to be drunk without sugar)<\/p>\n
1\/2 cup of corn oil<\/p>\n
2 whole eggs<\/p>\n
a pinch of salt<\/p>\n
2 cups of self-rising flour<\/p>\n
1 teaspoon of baking soda<\/p>\n
100g of chopped walnuts<\/p>\n
Procedure:<\/p>\n
In a saucepan over low heat, combine the honey and sugar, stirring with a wooden spoon until melted. Then, still over low heat, add the strong coffee and stir. Next, add the oil and stir again. Add the lightly beaten eggs and stir. Only then should you turn off the heat and gradually add the 2 cups of flour, one at a time, whisking constantly with a wire whisk (even if lumps appear, they will dissolve). Add the baking soda and a pinch of salt. Finally, add the chopped walnuts, tossed in flour to prevent them from sinking.<\/p>\n
Grease and flour a large Savarin mold. Pour the mixture into it and cook at a low temperature for about 40 minutes, depending on the oven (the mixture is very liquid).<\/p>\n
Extracted from OjelShelanu<\/p>\n\n\n
<\/p>\n\n\n\n
Modification for celiacs:<\/strong><\/p>\n\n\n\n The self-raising flour is replaced with two and a half cups of gluten-free premix and one teaspoon of baking soda. Contribution from Rita Graciela Vel\u00e1zquez<\/p>","protected":false},"excerpt":{"rendered":"Ingredients: 250g honey, 1 1\/4 cups sugar, 1 cup strong coffee (brewed without sugar), 1\/2 cup corn oil, 2 whole eggs, a pinch of salt, 2 cups self-rising flour, 1 teaspoon baking soda, 100g chopped walnuts. Instructions: In a saucepan over low heat\u2026 Read More \u00bbLeicay<\/span><\/a>","protected":false},"author":1,"featured_media":27632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053],"series":[],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2013\/07\/Leicaj.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"
For those who don't know how to prepare premix, which is what gluten-free flour is called, this is the formula for one kilo.
400 grams of cornstarch
300 grams of cassava starch
300 grams of rice flour<\/p>\n\n\n\nLeicaj<\/a><\/blockquote>