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Receta Summer fruit and almond spelt cake

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This nutty, light cake is perfect for scattering with summer fruits of your choice. This is best eaten on the same day you bake it.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 servings
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Ingredientes

Cost per serving $0.94 view details

Direcciones

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 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.
8.
Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 80g
Recipe makes 12 servings
Calories 246  
Calories from Fat 139 57%
Total Fat 15.86g 20%
Saturated Fat 8.51g 34%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 1310mg 55%
Potassium 132mg 4%
Total Carbs 23.55g 6%
Dietary Fiber 1.2g 4%
Sugars 17.29g 12%
Protein 2.97g 5%
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