Tuesday, May 8, 2012

Light And Soft Cake With Berries and Fruits

In my Friday post I promised to share the recipe for the lovely cake Jachym made me. 
It´s really easy and fast to make, very light, fruity and - oh so good! :)

So, here it is:

2 cups spelt flour
3/4 cup sugar (we use brown, but you can also use birch sugar, stevia or agave syrup)
2,5tsp baking powder
2 eggs
1 cup milk
1/2 cup oil

Blend well and bake in cake form for 40 minutes in preheated oven on 180°C (356F)

apricot jam (we use mom´s home made)
fresh or frozen raspberries
half a banana
handful of lingon berries or cranberries
3 tbl spoons blueberry jam (home made is best)
10g jelly powder (we use the one from Dr.Oetker)

Let cool the cake down, then take out of the form. Cut it horizontally in the middle and spread the Apricot jam between the two parts. Put the cake back together. Spread raspberries evenly over the top.

Mix 3 table spoons of blueberry jam with 2 spoons of sugar and water, so it makes 250ml of liquid (or how much is written to be used, on the jelly package) and blend well with the jelly powder. While stirring, let it boil for 1 minute. 
Set aside from the cooker and let it cool, while stiring it from time to time.

When the jelly mix starts to get thicker, start spreading it evenly over the top of the cake and the raspberries. 

You can then decorate the top with bananas, cranberries (they bring a special contrast to the sweet taste of bananas and the rest of the cake), or any other fruit you want or have at home.

As you see, not difficult at all, with some healthy ingredients and on the budget. What impresses me is the fact, that Jachym invented something like this just right on the spot (in the kitchen) without any research or inspiration. Just "I wanna bake something nice today", and it was done. I am one lucky, spoiled woman! :)


Finn said...

Delicious! I want to put my hands through my screen and have a piece!

ainnirbard said...