Quick spelt cake

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar (whole cane)
• 4 eggs, size L
• 1 pinch of salt
• 2 tsp, leveled lemon peel, untreated
• 1 packet vanilla sugar (Bourbon)
• 200 g spelt flour, fine
• 2 tsp cream of tartar baking powder
• 2 tsp cream, or milk as needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

easy and quick to prepare

Cream the butter with the cane sugar or honey until fluffy. Gradually add the lemon zest, salt, and vanilla, then the eggs and mix. Mix the flour with the baking powder and stir in a tablespoon at a time. Pour the batter into a greased springform pan and bake in a preheated oven at 180 degrees Celsius for about 45 minutes. This cake is ideal for sunken fruit cakes. Topping: quartered apples, pears, cherries, or currants, depending on the season. It also works well in muffin tins. The baking time is much shorter, about 20 minutes. If you’ve baked the cake batter on a flat baking sheet, you can also cut it into small cubes after it’s cooled and then cover them with chocolate glaze and sprinkle with flaked almonds, etc. Children love it. TIP: The batter also makes a great cake base or for topping with fruit.