Spelt Almond and Cherry Cake.
by a tale
it’s the weekend. and we are home. inviting friends over to have tea and coffee. and cake.
SPELT ALMOND AND CHERRY CAKE
recipe adapted from Nigel Slaters “Tender Vol.2″
Ingredients
150 g unsalted butter
150 g sugar
3 eggs – free range
110 g spelt flour
1 tsp baking powder
70 g finely ground almonds
300 g cherries – fresh and pitted
icing sugar, to finish
Preheat your oven to 180°C.
Start by creaming the butter until very smooth and silky, it should be of pale colour. Add sugar, whisk thoroughly until fully combined. Add eggs one at a time.
Sieve flour and add almonds and baking powder. Fold the dry ingredients into the cake mixture gently with a spatula. Add cherries. Don’t overmix or the cake will be dry. Pour the mixture into a lined cake tin. Shake over a tablespoon of sugar for a lovely golden crust.
Bake for 45 minutes, covering the top lightly with a foil for the last ten minutes. Remove from oven, let cool, then remove from tin. Finish with a light dust of icing sugar and serve.
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this painting
this house
anticipation for summer
travelling with suitcases
pottery
coffee
this feather
Would love to try this recipe. Two questions – I don’t have access to spelt flour, can I substitute all purpose or wholewheat flour? And what’s the size of the cake tin you used? Thanks!
Of course you can substitute it. And the size of the tin is 12×25 cm.