We rush – almost run through our lives. We have daily lists of things that need to be done and most of them can’t be transferred to the next day – because a new day has a new list! Sometimes weeks can pass by without pressing pause! To stop for a moment, to think, to wish – to daydream. I am completely aware of this and I don’t waste time when I see an opportunity.
Today I pressed pause in the middle of the day and – I wished for a cake. A nourishing, glorious cake! that will make me stop for a moment, sum up my thoughts and my whole day…and I baked one – just for me!
It was the late afternoon when I realised that I have to capture this moment. We had just passed the shortest day in the year and daylight disappears quickly…so I managed to take just a few photos and I want to share them with you and the recipe as well. It is a very comforting cake and I am sure it’ll come in handy during the winter time ahead of us.
Raspberry spelt loaf
110 gr wholemeal spelt flour
80 gr white spelt flour
180 raw sugar
4 free range eggs
110 ml vegetable oil
160 ml buttermilk
1/2 teaspoon baking powder
pinch of sea salt
zest of one orange
200 gr raspberries
Take out of the fridge the eggs and buttermilk, as you want them to be at room temperature before you need them.
Grease 9×22 cm loaf tin (or any similar size) and dust with white spelt flour. Heat oven to 175C.
In a medium size bowl whisk eggs with hand whisker, add sugar and whisk a bit more. Add buttermilk and orange zest, mix again and add oil. At this point the mixture will become thicker, that is ok, as that is how it’s supposed to be. Add flour, wholemeal and white spelt flour, baking powder and pinch of salt. Mix all slowly until well combined. The mixture is ready to go into a baking tin. I would suggest to pour the mixture into the baking tin this way: 1/3 of the mixture goes into a baking tin and then assemble 100 gr (half) raspberries on the top, again a layer of 1/3 of mixture and then assemble the rest of the raspberries on the top and finally the rest of the mixture goes into the baking tin. This way you get all the fruit nicely arranged inside the cake and the fruit will remain whole.
Bake for 45-50 minutes. Allow to cool on the cooling rack before dusting with powdered sugar.
I have enjoyed every single bite. Hope you will too.