Juicy Butter Cake Without Yeast

Ingredients

• 220 g spelt flour type 1050
• 80 g ground almonds
• 70 g raw cane sugar
• 0.5 tsp grated organic lemon zest
• 0.5 tsp Baking soda
• 1 packet baking powder
• 100 g liquid butter
• 1 egg
• 130 ml buttermilk
• 250 g almond flakes
• 2 tbsp Raw cane sugar
• 1 tsp cinnamon

Instructions

1. 1.

   Mix flour with ground almonds, raw cane sugar, lemon zest, baking soda and baking powder. Add butter, egg and buttermilk and stir with a hand mixer until combined. Spread the dough onto a baking sheet lined with parchment paper.

2. 2.

   Combine almond flakes with raw cane sugar and cinnamon and spread over the dough. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25–30 minutes.