Summer fruit and almond spelt cake Recipe

• 180 g butter, softened, plus more for greasing the tin
• 120 g Demerara sugar
• 2 eggs
• 1⁄4 tsp vanilla extract
• 120 g ground almonds
• 180 g wholemeal spelt flour
• 2 tsp baking powder
• 1⁄4 tsp sea salt
• 100 g fresh figs (app. 2 figs), sliced
• 200 g peaches or nectarines, sliced
• 1 tbs Demerara sugar, for sprinkling
• Rose petals, for scattering (optional)
• Icing:
• 100 g icing sugar
• 1 tbs rose water

Directions

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.