Dish with inca and tukmaria cake Dish with inca and tukmaria cake

Inca and tukmaria cake


350 g wheat flour
150 g whole wheat flour
1 tblsp maca powder
200 g brown sugar
50 g carob powder
550 ml soy milk
1 tblsp cider vinegar
50 ml extra-virgin olive oil
100 ml sunflower oil
50 g tukmaria seeds
80 g inca berries
1 tsp baking powder

Cooking time: about 40 minutes


Soak the inca berries (you can break the bigger ones into small pieces) and the tukmaria seeds in the soy milk while you prepare the dough. Add the flours, the maca powder, the sugar and the carob and mix them together. Then, add the vinegar, the olive oil and the sunflower oil and blend again. Slowly add the soy milk with the berries and the seeds. Finally add the baking powder and blend until you get a homogeneous dough. Grease a cake pan with olive oil and pour the dough. Preheat oven and bake at about 180 ºC.

Insert date: 2014-03-26 Last update: 2014-06-11

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Recipes > Cakes
Authors > Translators > Sónia Cruz
Authors > Contributor writers > Cristina Rodrigues