PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

This is a summer version of my favorite winter “Teeschnitten”, which I love to bake before each Christmas. I thought it’s a pity to bake this simple and beautiful cake only once a year. After looking around the house and the fresh fruits in season, I decided to pimp up the recipe my way. By using peach, apricot, lemons, almonds & spelt flour, I’ve completely changed the original recipe. It is healthier and fresher. For those of you, who do not tolerate butter, I suggest to use ghee butter or coconut oil. Regarding the sugar – there are many substitutes you can choose from – brown sugar or coconut sugar. I would’nt use liquid sweeteners – they do not blend well with butter. But you may give it a try.

PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

160g spelt flour

1 TS baking powder

160g soft butter

260g icing sugar

6 eggs

2 peaches

4-5 apricots

120g pealed almonds

Preparation time 50- 60 minutes

6-8 portions

 

The base:

Preheat the oven to 170 degree Celsius and line the baking form with baking paper (spread a little bit of butter on the form and then place the baking paper on top – it will hold in place better)

Beat the butter and 150g of icing sugar in mixer to a nice white cream. Then add 4 egg yolks and 1 whole egg bit by bit. Mix the flour with baking powder, and then stir in to the butter/egg mixture. Pour the batter onto the baking form, and spread in all corners. Clean and cut the fruit into slices. Make nice fruit layers on the top of the batter. Place in the oven and bake for 20 – 25 minutes.

The topping:

Beat the egg whites with a pinch of salt into a nice fluffy “snow”. Then mix in 110 – 120g of icing sugar and add finely crushed almonds. Grind lemon peel into the mixture.

The final cake:

After 25 minutes of baking, take the base out of the oven and spread the topping over the fruit on the top. Place back into the oven and bake for another 15 minutes.

When the alarm clock rings, stick a toothpick into the cake to check if it is ready- if the cake does not stick to the toothpick, than its ready. Take it out of the oven, and let it cool down for 30 minutes.

You can serve it with vanilla ice-cream or whipped cream. Nice and fluffy cake for sunny days … Enjoy!