The “best” whisk is back! Yesterday I made a delicious buttermilk cake with spelt and kamut flour. Don’t get me wrong- I love all purpose flour too, but spelt flour lends a distinct nutty flavor to cakes and pastries that I like. You can use a mix of all purpose and spelt, or any flours you want. The raspberry and lemon zest are perfect compliments, but I think this would also be delicious with some almond meal in place of some of the flour with raspberries, pears, or apples on top and a little almond extract. Have fun experimenting.
The following recipe is adapted from 101 cookbooks, with changes.
Spelt Flour Buttermilk Cake with Raspberries
- 2 cups spelt flour
- 1/2 cups kamut flour
- 2 teaspoons baking powder
- 1/2 cup turbinado sugar or another sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter, melted and cooled a bit
- zest of 2 lemons
- 1 cup of raspberries (more if you like)
- 3 tablespoons large grain raw sugar for topping
Preheat the oven to 375 degrees Fahrenheit. Butter a 9 inch tart pan or 9 by 13 inch cake pan and set aside.
If you are using turbinado sugar or another large grain sugar, start by processing it in a food processor or blender to break down the crystals a little. Then combine all the dry ingredients in a bowl and whisk to combine (with your “best” whisk 😀 ). Set aside.
Then combine all the wet ingredients in another, larger bowl and whisk to combine. Pour the wet ingredients into the dry ingredients bowl and fold until just combined. Do not over mix.
Spread the batter into the prepared pan and sprinkle the raspberries evenly over the top. press them gently into the surface of the batter and then sprinkle with the large grain sugar. Bake at about 375 Fahrenheit for about 20-25 minutes, or until the cake is set.