Summer Fruit and Almond Spelt Cake

Recipe by Laka
READY IN: 1hr 25mins




  • 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.