Strawberry Yeast Cake

Ingredients

• 480 g spelt whole‑grain flour
• 21 g yeast (0.5 cube)
• 120 g honey (8 tbsp)
• 200 ml lukewarm milk (3.5% fat)
• 1 pinch salt
• 1 egg
• 145 g melted butter
• 500 g strawberries
• 1 vanilla pod
• 40 g ground almonds

Instructions

1. 1.

   Sift 400 g flour into a bowl and make a well in the center. Dissolve yeast and 1 tbsp honey in 4–5 tbsp milk and pour into the well. Stir with a little flour from the rim to form a pre‑starter and let rise, covered, in a warm, draft‑free spot for about 15 minutes. Then add remaining milk, 3 tbsp honey, salt, egg and 75 g butter, knead into a smooth dough that lifts off the bowl. Add more milk or flour if needed. Cover and let rise another ~45 minutes.

2. 2.

   Line a 20 × 30 cm baking tin with parchment paper. Punch down the dough, knead it again, place in the tin and cover for about 20 more minutes to rise.

3. 3.

   Wash, dry and slice strawberries. Split the vanilla pod lengthwise and scrape out the seeds. For the crumble mix remaining flour with ground almonds, leftover honey, vanilla seeds and butter; rub into crumbs with your fingers. Spread strawberries over the dough and press them in slightly.

4. 4.

   Sprinkle the cake with the crumble topping and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 50 minutes.

5. 5.

   Remove from the oven, let cool, cut into pieces and serve.