Currant Nut Cake

Ingredients

• 250 g butter
• 200 g brown birch sugar
• 4 eggs
• 300 g spelt whole‑grain flour
• 100 g ground hazelnuts
• 50 g ground almonds
• 1 packet baking powder
• 1 pinch ground saffron
• 1 tsp cinnamon
• 1 dash ground cloves
• 1 pinch salt
• 400 g red currants
• 300 g cream cheese (45% fat in the container)

Instructions

1. 1.

   Line a rectangular cake tin (20 x 30 cm) with parchment paper. Beat butter with an electric mixer until creamy. Add birch sugar and stir until it stops crunching. Gradually fold in eggs, whisking for 5 minutes until very frothy.

2. 2.

   Sift flour with nuts, almonds, baking powder, saffron, the remaining spices and salt into the butter mixture and quickly fold with the dough hooks of the mixer (over‑mixing makes the dough dense).

3. 3.

   Clean, rinse and pat dry the currants; set aside 100 g for decoration. Fold the rest into the batter. Pour the batter into the tin, smooth the top, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes (do the toothpick test). Let the cake cool for 15 minutes after baking.

4. 4.

   Whisk the cream cheese until smooth and spread thinly over the cooled cake. Cut into pieces, release from the tin, and garnish with the reserved currants.