PureSpelt rhubarb cake
Preparation time: approx. 35 minutes
Baking or cooking time: approx. 65 minutes
For 1 cake tin of approx. 28 cm in length
Cake mix
175 g of butter, soft
150 g of sugar
1 pinch of salt
4 eggs
250 g of PureSpelt white flour
1 1/2 teaspoons of baking powder
250 g of rhubarb, prepared and cut into small cubes
1 lemon, grated zest
200 g of white chocolate, chopped
Icing sugar for dusting
Cake mix
Whip the butter until peaks are formed. Stir in the sugar and salt, add the eggs and continue to stir until the mixture turns light in color. Sieve in the flour and the baking powder and briefly stir it in together with the rhubarb cubes, lemon zest and chocolate. Line the baking tin with baking paper and pour in the cake mix. Smooth off the surface.
Baking
Place the cake tin in the lower half of an oven preheated to 180°C, bake for 60-65 minutes and then carry out a wooden skewer test. If cooked, remove the cake from the tin and allow it to cool down. Dust with icing sugar immediately prior to serving.
Source:
IG Dinkel, Judith Gmür-Stalder
