Super moist and rustic cake made with cooked wheat berries, spelt flour and coconut sugar. No dairy in this recipe!
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Today I am going to share with you a sweet and moist cake made with cooked wheat berries and spelt flour. It has got a very rustic flavour and it is not overly sweet. There is no butter or milk, so it is perfect for this lactose intolerant!
The recipe is super simple, and you will just need to follow a few simple steps. You will need to cook the wheat berries by just boiling them and then blend them up. Don’t worry if a few grains won’t blend through, they will give more texture to the batter.
Dip it into a hot cup of coffee, latte, cappuccino or eat it as it is, I am sure you are going to love it!
Ingredients (8 inch pan):
- 2 whole large organic eggs
- 85 g water
- 85 g orange juice
- 100 g coconut sugar (or Erythritol)
- 10 g baking powder
- a pinch of salt
- 168 g spelt flour
- 100 g cooked wheat berries, blended
- zest of 1 organic orange
In a bowl of your electric mixer whip up eggs and sugar until light in color and foamy.
Add in water, the orange juice, orange zest and give it a mix. Last fold in cooked and blended berries, spelt flour, salt and baking powder.
Pour the mixture into a oiled and floured cake pan. The batter will be quite liquid, that’s how it needs to be!
Bake in pre-heated oven at 180C for 40-50 min
Let the cake cool down completely, then dust it up with powdered sugar and serve it up.
If you make this recipe, tag me on IG @the_fit_mediterranean