in Spain

Spelt breakfast cake

updated

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Ingredients for 1 servings:

  • 125 g margarine (Lätta)
  • 125 g fructose
  • 1 vanilla pod(s) , (scrape out)
  • 1 pinch of salt
  • 2 eggs, XL
  • 200 g spelt flour, 650
  • 1 packet of baking powder
  • 1 tbsp raisins in rum
  • 1 tbsp rum, 54%

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from the Canary Islands

Whisk the Lätta until smooth, gradually adding the fructose and vanilla bean pulp. Beat in the eggs one at a time. Combine the flour with a pinch of salt and baking powder, then briefly stir in with the rum on the lowest setting of the mixer. Preheat the oven to 180°C (350°F). Grease a small loaf pan with 1 teaspoon of Lätta and dust with 1 level tablespoon of flour. Pour the batter into the pan and bake the cake on the middle rack of the oven for about 40 minutes. Test for doneness with a knife. Per slice (1.5 cm wide) approx. 100 calories = 1.5 BE

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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