Blueberry Raspberry Spelt Cake
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 250 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 60 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 6 |
| vit C | 7 |
| folate | 11 |
Quick to prepare, moist and delicious, this cake is great for snacking or as a special breakfast treat. Whole spelt flour is available in the health food section of most grocery stores, at bulk food stores or in natural food shops.
Ingredients
- 1-1/2 cups fresh raspberries
- 1 cup fresh blueberries
- 3/4 cup all-purpose flour
- 1-1/2 cups whole spelt flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 2/3 cup granulated sugar
- 1/3 cup butter, melted
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1/3 cup sliced almonds, optional
Preparation
Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.
In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.
In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).
Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.
In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).
Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: November 2007
- Keywords : Dessert; Bake; Blueberries; Raspberries; Eggs; Vanilla; Spelt;
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