Nectarine-Red Currant Cake
We love summer fruit. Try the Nectarine-Red Currant Cake with semolina and yogurt from Spoonsparrow.
Ingredients
- 600 g ripe nectarines (6 ripe nectarines)
- 250 g red currants
- 100 g butter
- 500 g yogurt (1.5% fat)
- 4 eggs
- 100 g coconut blossom sugar
- 200 g Spelt flour Type 1050
- 200 g semolina
- 1 packet baking powder
- 20 g powdered birch sugar (2 tbsp)
Instructions
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1.
Wash nectarines and currants and drain well in a sieve.
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2.
Halve the nectarines, pit them, and cut into strips. Separate the currant berries from their stems with a fork.
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3.
Melt butter in a small pot and let it cool slightly.
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4.
Whisk yogurt, eggs, and coconut blossom sugar together in a bowl. Stir in the liquid butter briefly.
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5.
Sift flour, semolina, and baking powder into another bowl, mix well, and fold into the yogurt mixture.
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6.
Line a baking tray with parchment paper and spread the batter onto it with a spatula. Top with nectarines and currants and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) for about 25 minutes.
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7.
Sift birch powdered sugar into a tea strainer and dust the cake with it. Serve warm or chilled as desired.
