Corn & Spelt Nutty Cake

corn and spelt flour cake with black cherry syrup
  • Preparation: 20 Minutes
  • Cooking: 45 Minutes
  • Difficulty: Easy
  • Servings: 6 people
  • Cost: Medium

Ingredients

  • 125 g icing brown sugar
  • 125 g pure butter (at room temperature)
  • 60 g corn flour
  • 60 g white Spelt flour (or white flour type 0)
  • 60 g rice flour
  • 40 g ground almonds
  • 40 g ground hazelnuts
  • 3 eggs
  • 1 teaspoon baking powder
  • q.s. black cherry syrup
  • 1 pinch salt

Preparation

    • – put the butter (at room temperature) in a bowl together with the icing sugar and the pinch of salt;
    • – whisk them together till you get a smooth cream;
    • – add the eggs and whisk well till you get a smooth frothy cream;
    • – add the ground almonds and hazelnuts and mix well;
    • – sift the flours and the baking powder onto the mixture and mix well;
    • – bake at 175 degrees for about 45 minutes;
    • – allow the cake to cool down, then serve the slices topped with some black cherry syrup

Notes

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