John Myers
Ingredients for 1 servings:
- 350 g spelt flour or wholemeal spelt flour
- 150 g wheat flour (wholemeal)
- ½ cube of yeast
- ½ tsp salt
- 250 g quark, room temperature
- 100 g butter, melted
- 150 g honey or raw cane sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 200 ml water, room temperature
- 50 ml cream, room temperature
- 200 g raisins
- Butter and flour for the mold
- 100 g cane sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
egg-free food combining baking recipe
Wash the raisins in hot water and drain well. Butter and flour a Bundt cake pan (or rinse a silicone pan). Mix the cream and water. Pour some of it into a cup, crumble the yeast, add the salt, and mix well. Cover and let stand for about 30 minutes. Mix the flours. Mix with the yeast mixture, quark, butter, raw cane sugar/honey, cinnamon, vanilla, and the remaining liquid to form a thick dough. Stir in the raisins. Cover and let the dough rise in a warm place for about an hour. Stir the dough again; it should easily separate from the bowl. Pour into the baking pan and let rise again, covered, for 30 minutes. Meanwhile, preheat the oven to 175 degrees Celsius (top/bottom heat). Bake the cake for about 60 to 70 minutes (test with a toothpick). After baking, let cool for 10 minutes, then turn out onto a wire rack and let cool completely. Grind the raw cane sugar in a food processor (or with a hand blender) to icing sugar and dust the cake with it. Wrap it tightly (e.g., in aluminum foil) and let it sit for a day.
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