July 16, 2016 by dgarnett2013
Summer spelt almond cake: The Violet Bakery Cookbook by Claire Ptak
Makes on 23cm cake, which cuts into 8 – 10 slices
For the sponge:
- 175g butter, softened, plus more for greasing the tin
- 175g light brown sugar
- 2 eggs
- ¼ vanilla pod, seeds scraped out
- 125g ground almonds
- 175g wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp salt
- 200g halved cherries or whole raspberries or blueberries
- 200g peaches or nectarines, sliced
- 2 tabs caster sugar, for sprinkling
- rose petals for scattering on top (optional)
For the icing:
- 200g icing sugar
- 1 – 2 tabs rose water
Preheat the oven to 160℃. Butter a 23cm cake tin and line with parchment paper.
First make the sponge. In the bowl of an electric mixer, cream the butter and sugar until light and very fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla seeds . Add the almonds and mix to combine.
In another bowl, whisk together the flour, baking powder and salt, then gently beat these dry ingredients into the creamed butter mixture. The mixture will be rather stiff but that’s OK.
Spread the cake batter into your prepared cake tin and smooth the top with a palette knife or spatula.
Scatter the cherries (or other berries) over the batter, then press the slices of peach (or nectarine) down on top to get the fruit inside the cake batter a bit.
Sprinkle with the caster sugar and bake for about 60 – 70 mins, until an inserted skewer comes out clean and the top of the cake springs back to the touch. Let the cake cool in its tin for about 15 mins before turning it out on to a serving plate.
If using the icing, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake.
Scatter with garden rose petals if you have them. This is best eaten on the day you bake it.
Eaten with Rory, Pog, Riley, Hope, Henry, Henrietta, Poppy, Matilda and Luke when they came for lunch and stayed for tea.