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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2007
MethodLine 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.)
Nutritional facts Per each of 12 servings: about
- Sodium 166 mg
- Protein 5 g
- Calories 250.0
- Total fat 12 g
- Cholesterol 60 mg
- Saturated fat 4 g
- Total carbohydrate 32 g
- Iron 4.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 7.0