Wholegrain fruit cake

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g brown sugar
• 1 egg(s)
• 50 g almond(s), finely ground
• 2 tbsp oil
• 1 pinch of salt
• 1 pinch(s) ground cinnamon
• ½ tsp lemon juice
• 300 g spelt, finely ground
• ½ tsp baking powder
• 30 g sunflower seeds
• 25 g oat flakes
• 500 g fruit, stone fruit (e.g. cherries, plums, apricots)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, cream the softened butter and sugar in a bowl, then add the egg and mix well. Stir in the ground almonds, cream, salt, cinnamon, and lemon juice. Add the spelt flour and baking powder and knead until a crumbly dough forms. Grease a 26 cm springform pan and sprinkle with half of the sunflower seeds. Pour 2/3 of the crumbly dough into the pan and press down with your fingers to form a base, creating a 1 cm high edge. Sprinkle the oats over the dough. Wash, stem, and stone the fruit, and let it drain. Then spread it over the base. Crumble the remaining third of the dough over the top and sprinkle with the remaining sunflower seeds. Bake the cake on the middle rack of a preheated oven at 190°C for about 35 minutes until golden brown.