Summer Fruit And Almond Spelt Cake Recipe

Name: Summer Fruit And Almond Spelt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g butter, softened, plus more for greasing the tin; 120 g Demerara sugar; 2 pieces eggs; 1/4 teaspoon vanilla extract; 120 g ground almonds; 180 g wholemeal spelt flour; 2 teaspoons baking powder; 1/4 teaspoon sea salt; 100 g fresh figs (app. 2 figs), sliced; 200 g peaches or nectarines, sliced; 1 tablespoon Demerara sugar, for sprinkling; 1 batch Rose petals, for scattering (optional); 1 batch Icing:; 100 g icing sugar; 1 tablespoon rose water

Servings: persons

180 g butter, softened, plus more for greasing the tin
120 g Demerara sugar
2 pieces eggs
1/4 teaspoon vanilla extract
120 g ground almonds
180 g wholemeal spelt flour
2 teaspoons baking powder
1/4 teaspoon sea salt
100 g fresh figs (app. 2 figs), sliced
200 g peaches or nectarines, sliced
1 tablespoon Demerara sugar, for sprinkling
1 batch Rose petals, for scattering (optional)
1 batch Icing:
100 g icing sugar
1 tablespoon rose water

1
With a hand-held mixer, cream butter and sugar for 5 - 8 minutes until light and fluffy.
2
Beat in the eggs one at a time, mixing well after each one.
3
Add the almonds and vanilla extract, mix well to combine.
4
In another bowl, whisk together flour, baking powder and salt, then gently beat these into the creamed butter mixture. The mixture will be rather stiff.
5
Spread the batter evenly into the 23 cm cake tin lined with parchment paper. Smooth the top with a palette knife or silicone spatula.
6
Scatter the figs and peaches or nectarines over the batter, press the slices lightly to get the fruit inside the cake batter a bit. Sprinkle with Demerara sugar.
7
Bake in the oven at 160u00b0C for 60-70 minutes, until a skewer comes out clean and the top is springy. Let the cake cool for 15 mins before turning it out.
8
Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.
9
This is best eaten on the same day you bake it.

962

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 180 g butter, softened, plus more for greasing the tin, 120 g Demerara sugar, 2 pieces eggs, 1/4 teaspoon vanilla extract, and more.

Yes, Summer Fruit And Almond Spelt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Fruit And Almond Spelt Cake

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