Raspberry Almond Cake

Ingredients

• 95 g butter
• 200 g Spelt flour Type 1050
• 0.5 tsp Baking powder
• 4 eggs
• 500 g raspberries
• 150 g Ground Almonds
• 2 tbsp cornmeal
• 1 tsp cinnamon
• 100 g honey
• 2 tbsp almond slivers
• legume for blind baking

Instructions

1. 1.

   Cut 90 g cold butter into cubes, then combine with flour, baking powder, 1 egg and 4 tbsp cold water using a hand mixer or by hand to form a smooth dough. Cover and chill for 30 minutes.

2. 2.

   Meanwhile wash, pat dry and trim the raspberries. Mix ground almonds with cornmeal and cinnamon. Roll out the dough on a floured surface, grease a springform pan with remaining butter, lay the dough in it and shape a rim. Place parchment paper over the dough and scatter dried legumes on top. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 15 minutes.

3. 3.

   Separate the remaining eggs. Beat egg whites very stiffly. Gently fold yolks with honey, then add almond mixture and raspberries. Remove parchment paper with legumes from the base. Spread filling over the cake and sprinkle with almond slivers. Bake at 180 °C (convection 160 °C; gas: level 2–3) for about 35 minutes until golden brown.