Fruity spelt cake
If you crave some wholesome and yummy cake to have with your tea/coffee, this fruity spelt cake ticks all the boxes! Most importantly it’s really easy to make and you can use all kinds of fruits in it – even fresh berries or jarred/tinned fruits. I made it once with chopped pineapple, which was absolutely delicious!
Ingredients
Method
- Preheat the oven to 190°C and line the bottom of a 20-23 cm cake tin with baking paper.
- Mix the flour with the almond, sugar, salt and baking powder. Mix in the orange zest and 2 tsp of cinnamon.
- Melt the butter. Whisk the eggs in a bowl, add the butter and milk.
- Add the egg mixture to the dry one and combine carefully – do not mix it too much, otherwise the cake will be too heavy.
- Pour one third of the batter into the cake tin, then scatter half of the chopped fruits on top.
- Spoon the second third of the batter in the tin, and cover with the remaining fruit pieces. Pour over the remaining batter, spreading it out evenly.
- Sprinkle the extra sugar and the and the remaining cinnamon on top of the cake.
- Bake in the oven for about 45 minutes until golden brown – when the edge of the cake comes away from the tin it’s cooked.
- Rest for 15 minutes in the tin, then transfer to a wire-rack to cool.