Blueberry Raspberry Spelt Cake
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.
Servings: 8 to 12
Ingredients:
| 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% |
-
1-1/2 cups (375 mL) fresh raspberries
1 cup (250 mL) fresh blueberries
3/4 cup (175 mL) all-purpose flour
1-1/2 cups (375 mL) whole spelt flour
1/2 tsp (2 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
3 eggs
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
1/3 cup (75 mL) 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
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