Ginger Lemon Cake

Serving amount: 12 pieces of cake
Preparation time: 15 min
Baking time: 60 min

Ingredients

3 lemons
1 big fresh ginger (150 g), peeled
500 ml water
450 g date paste

250 g sunflower seeds, grinded
150 g cornmeal
100 g whole grain buckwheat flour
50 g cornflour
50 g linseed, grinded
20 g natron
5 g cinnamon
3 g nutmeg
3 g cloves

Preparation

Preheat the oven up to 180°C.
Grease a springform pan/bundt pan or line it with baking paper.
Peel the lemons with a peeler so that the yellow outer peel can be used. Throw away the white lower layer.
Crush the peel with the flesh and the peeled ginger in a mixer for 1-2 min until a creamy, soft texture is obtained.
Add date paste and water to mix for a few more minutes, so that you get a smoothie.
Mix well all dry ingredients in a separate bowl.
Now pour the smoothie into the bowl and mix quickly with the dry ingredients, as bubbles will appear immediately. The colour of the dough will also brighten.
Fill the dough in the prepared baking pan and put it in the oven.
Bake the cake for 30 minutes. Then lower the heat to 140°C and bake for another 30-40 min, so that no dough sticks when testing with the wooden Schaschlik skewer.