CAKE IN THE HOUSE

This nutty, light cake is perfect for scattering with summer fruits. Some will sink in and some will rest on top. If you want a less sweet cake, leave out the rose water icing

SUMMER SPELT ALMOND CAKE Makes one 23cm cake (8–10 slices) FOR THE SPONGE 175g butter, softened, plus more for greasing the tin 175g light brown sugar 2 eggs ¼ vanilla pod, seeds scraped out 125g ground almonds 175g wholemeal spelt flour 2 tsp baking powder ¼ tsp salt 200g halved cherries, or whole raspberries or blueberries 200g peaches or nectarines, sliced 2 tbsp caster sugar, for sprinkling rose petals, for scattering (optional) FOR THE ICING (OPTIONAL) 200g icing sugar 1-2 tbsp rose water 1 Preheat the oven to 160/Fan 140/320F. Butter a 23cm cake tin and line with parchment paper. 2 In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Add the vanilla seeds. Add the almonds and mix to combine. 3 In another bowl, whisk together flour, baking powder…

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The Simple Things (Digital) - 1 Issue, 01-Jul-2015

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