Mirabelle Cake

Ingredients

• 250 g spelt whole‑grain flour
• 65 g maple syrup
• a pinch of salt
• 3 eggs
• 125 g butter
• 700 g red mirabelles
• 100 g marzipan dough
• 125 g small oranges (1 small orange)
• 100 g Ground Almonds
• 1 tsp cinnamon powder

Instructions

1. 1.

   Knead spelt whole‑grain flour, maple syrup, a pinch of salt, one egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, halve and pit the mirabelles.

3. 3.

   For the marzipan filling separate the remaining eggs. Beat egg whites with a pinch of salt until stiff peaks form. Halve an orange and squeeze out its juice. Mix yolks with marzipan dough and orange juice. Stir in ground almonds, then fold in the beaten egg whites.

4. 4.

   Roll each half of the dough to fit the pans and line them, lifting a rim. Spread the marzipan filling over the base, arrange the mirabelles on top with their cut sides facing up, and sprinkle with cinnamon. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes. Remove the cake, slice, and serve.