PureSpelt Raspberry Streusel Cake
Preliminary time: approx. 30 minutes chilling time
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 55 minutes
makes 12-16 pieces (22 cm springform pan)
Streusel Base and Topping
250 g PureSpelt half-white or white flour
100 g PureSpelt wholegrain flour
pinch salt
150 g sugar
1 organic lemon, zest
200 g butter in pieces, cold
Filling
500 g raspberries
1 package of vanilla sugar or 1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp cornstarch
Garnish
icing sugar for dusting
some raspberries
fresh mint
1
To make the streusel base and topping, using a food processor (or by hand) grind until you have fine crumbs. Line the base of the cake form with baking paper and butter the sides. Add 2/3 of the streusel into the form and press down to make the base and a rim approx. 4 cm high. Set aside 1/3 of the base for the topping. Chill everything for approx. 30 minutes.
2
Filling: Mix all the ingredients and spread over the prepared base. Place the remaining streusel on top.
3
Bake: Bake for 55-60 minutes in the lower half of an oven preheated to 180 °C conventional (160 °C convection). Remove and let cool.
4
Before serving, dust the cake with icing sugar and garnish with raspberries and mint.
Tips
The filling can also be prepared with frozen berries.
Serve the cake lukewarm or cold with whipped cream, crème fraîche or vanilla ice cream.
Source:
IG Dinkel, Judith Gmür-Stalder
