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Blackberry, Rye and Spelt Cake

Prep Time22 minutes
Cook Time55 minutes
Course: Dessert/Fika
Servings: 8 portions

Equipment

  • 23cm cake tin.

Ingredients

  • 170 g unsalted butter
  • 200 g caster sugar
  • 1 tsp vanilla bean paste
  • 90 g buttermilk
  • 130 g wholegrain/dark rye flour
  • 110 g white spelt flour or plain/all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 3 large free-range eggs lightly beaten
  • 230 g blackberries
  • 2 tsp lemon juice
  • 1 tsp lavender dried

Instructions

  • Preheat the oven to 160°C fan. Grease and line the base of a 23cm cake tin.
  • Melt the butter in a small saucepan on low. Once fully melted, cool for 5 minutes then add the buttermilk, pour into a medium bowl and set aside. Toss the blackberries with the lemon juice.
  • Blend the flours with the baking powder and salt, set aside.
  • Place the eggs, sugar and vanilla bean paste in the bowl of your free standing mixer with the whisk attachment fitted. Whip until the eggs have tripled in volume, this will take at least 5 minutes. Now add half of the blended flour to the whipped eggs. Gently fold with a large balloon whisk, I find this is the best way to mix the flour with the egg without loosing too much volume, but you have to be light of hand. Now take 3 tablespoons of the egg mixture and whisk it with the melted butter mixture. Now add this back to the egg mixture back and gently fold. Now add the remaining flour and fold in with a large spoon. Pour into the prepared tin. Top with the blackberries.
  • Bake for 50-55 minutes or until when a cocktail stick inserted into the centre, comes out clean. Cool on a wire rack. Decorate with lavender petals if desired. Serve warm or at room temperature with Green yogurt. Keeps for several days, stored in a cake tin.