Summer Fruit and Almond Spelt Cake
photo by Laka
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 180 g butter, softened, plus more for greasing the tin
- 120 g demerara sugar
- 2 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, sliced (app. 2 figs)
- 200 g peaches or 200 g nectarines, sliced
- 1 tablespoon demerara sugar, for sprinkling
- rose petal, for scattering (optional)
-
Icing
- 100 g icing sugar
- 1 tablespoon rose water
directions
- With a hand-held mixer, cream butter and sugar for 5 – 8 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each one.
- Add the almonds and vanilla extract, mix well to combine.
- 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.
- Spread the batter evenly into the 23 cm cake tin lined with parchment paper. Smooth the top with a palette knife or silicone spatula.
- 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.
- Bake in the oven at 160°C 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.
- Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.
- This is best eaten on the same day you bake it.
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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!