This nutty, light cake is perfect for scattering with summer fruits. Some will sink in and some will rest on top. If you want a less sweet cake, leave out the rose water icing.
SUMMER SPELT ALMOND CAKE
Makes one 23cm cake (8–10 slices)
FOR THE SPONGE
175g butter, softened, plus more for greasing the tin
175g light brown sugar
2 eggs
1⁄4 vanilla pod, seeds scraped out 125g ground almonds
175g wholemeal spelt flour
2 tsp baking powder
1⁄4 tsp salt
200g halved cherries, or whole raspberries or blueberries
200g peaches or nectarines, sliced 2 tbsp caster sugar, for sprinkling
rose petals, for scattering (optional)
FOR THE ICING (OPTIONAL)
200g icing sugar 1-2 tbsp rose water
1 Preheat the oven to 160/Fan 140/320F. Butter a 23cm cake tin and line with parchment paper.
2 In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Add the vanilla seeds. Add the almonds and mix to combine.
3 In another bowl, whisk together flour, baking powder and salt, then gently beat these into the creamed butter mixture. The mixture will be rather stiff but that’s OK.
4 Spread the batter into your prepared cake tin and smooth top with a palette knife. Scatter the cherries (or raspberries or blueberries) over the batter, then press the slices of peach (or nectarine) on top to get the fruit inside the cake batter a bit.
5 Sprinkle with the caster sugar and bake for 60–70 mins, until a skewer comes out clean and the top is springy. Let the cake cool for 15 mins before turning it out.
6 If using the icing, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals if you have them. This is best eaten on the same day you bake it.
Recipe from The Violet Bakery Cookbook by Claire Ptak, photography by Kristin Perers (Square Peg, £20)