First of all I have to apologise for publishing fewer recipes than normal this month. Unfortunately, my photography project has taken up most of my time lately, as I am trying to build up my creative portfolio. I love writing recipes though, so I’ll try to publish a few more next month…. But I hope you enjoy the picture-a-day project as my as I do! In fact, I am having a lot of fun with it and I’ll continue publishing new photographs, if you like the idea.
Anyway, speaking of recipes, today I am publishing an old Foodfulife classic, slightly revisited! We are going to make my spelt apple cake (the one without butter and refined sugar) with some fresh blackberries and ground almonds. This recipe was requested by friend who wanted to add a different kind of fruit to the original recipe. At first, I gave it a go changing a few ingredients, but then I realised that the batter was just right as it was…So I left it pretty much the same, with the exception of two ingredients, but I also I had to adjust the quantity of the apples and milk to balance.
Of course, you can replace the blackberries with whichever fresh berries you like.
Tip. Toast the almonds in the over for a few minutes at 160° C /320° F, before using them. Toasted almonds will add flavour to the cake.
Spelt with blackberries and apple.
300 g golden apples (1 and half big apples, or 2 smaller apples)
100 g of blackberries (about 25 big ones)
100 g whole spelt flour
80 ml almond milk
60 g of finely ground almonds
3 tablespoons of organic sunflower oil
3 tablespoons of barley malt
3 tablespoons of honey
1/2 teaspoon of baking powder
1 pinch of cinnamon
the zest of an organic lemon
a pinch of salt
1. Wash the blackberries and let dry for a while.
2. In a bowl, mix the flour with the baking powder.
3. In a second bowl, mix the honey with the barley malt, then add the egg and mix well. Once you have a creamy mixture add the milk with the ground almonds and the lemon zest.
4. Mix the flour with the egg mixture. Add a pinch of cinnamon and a pinch of salt.
5. Peel the apples, remove the core and cut into pieces. Add the apple chunks and the blackberries to the batter.
6. Line a cake tin with baking paper, then fill with the batter and bake at 180 ° C/356°F for 50 minutes (or maybe for a little longer, just keep an eye on the cake!). Here I used a 25 cm long x10 cm wide tin.
Torta di farro con more e mele.
300 g di mele golden (una mela grande, più mezza mela)
100 g di more (circa 25 grandi)
100 g di farina di farro integrale
80 ml di latte di mandorla
60 g di mandorle macinate finemente
3 cucchiai di olio di girasole biologico e spremuto a freddo
3 cucchiai di malto d’orzo
3 cucchiai di miele
1/2 cucchiaino di lievito in polvere
1 pizzico di cannella
la scorza di un limone biologico
un pizzico di sale
1. Lavate bene le more e lasciatele asciugare.
2. Mescolate la farina e il lievito in una terrina.
3. A parte, unite il miele al malto d’orzo, poi aggiungere l’uovo e mescolare bene.
Una volta ottenuto un composto cremoso, aggiungete il latte di mandorla, le mandorle tritate e la scorza di un limone.
4. Unite la farina al il composto cremoso, poi aggiungete un pizzico di cannella e di sale.
5. Sbucciate le mele, levate il centro con i semi e tagliate la polpa a pezzi. Unite i pezzi di mela e le more al composto.
6. Foderate una teglia con carta da forno (uso una teglia rettangolare lunga 25 cm e larga 10 cm), quindi riempite la teglia con l’impasto e infornate a 180 ° C per 50 minuti (magari anche un po’ più a lungo, tenete comunque d’occhio la torta durante la cottura).