Ingredients
Dry Ingredients (Bowl 1):
- 200 g white spelt flour Type 630 or all-purpose flour (1 1/2 cups)
- 1 teaspoon baking powder (phosphate-free)
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon (Ceylon)
Wet Ingredients (Bowl 2):
- 1/2 cup buttermilk (125 ml)
- 2 tablespoons butter, melted (30 g)
- 70 g brown muscovado sugar
- 130 g unsweetened apple sauce (about 1/2 cup)
- 2 large eggs
Fruit:
- 500–550 g fresh mixed berries, such as blueberries, raspberries, sliced strawberries, blackberries or currants (about 3 1/2 cups)
Instructions
- Preheat the oven to 175°C / 350°F. Grease a Ø24 cm springform pan with butter and line the base with baking parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, sugar, apple sauce and eggs until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just barely combined. Be careful not to overmix.
- Gently fold in the mixed berries until evenly distributed.
- Transfer the batter to the prepared pan and spread it into an even layer.
- Bake for about 45 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.
- Transfer the pan to a wire rack and leave to cool for 10 minutes. Carefully release the cake from the springform pan. Leave to cool further or serve slightly warm. Enjoy!
Nutrition
Notes
- For a little extra flavour: I like to swap 25 g of the white spelt flour for whole-wheat spelt flour. It’s a small addition, but it gives the cake a slightly nuttier, more interesting flavour that’s especially good with sweet-tart summer berries.