Einkorn Cake
Ingredients
- 150 g butter softened
- 150 g sugar
- 2 large eggs room temperature
- 200 g Einkorn Flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 9 X 2 or 3 inch cake pan
- butter for buttering cake pan
- parchment circle
- 1 T sugar for sprinkling on fruit
- 1 large ripe pear not too soft
- 8-10 blackberries
- 1/2 lemon
Instructions
-
Preheat the oven to 350º. Butter the inside of the cake pan placing a parchment circle in the bottom, butter that as well.
-
In a mixer, beat the butter and sugar till creamy and fluffy.
-
Add the eggs, one at a time and beat till well incorporated into the sugar/butter mixture.
-
In another bowl, mix all the dry ingredients; salt, Einkorn and baking powder.
-
Slowly add the dry into the wet. You could mix this by hand at this stage or use the mixture. Make sure all the dry is incorporated into the wet.
-
Take the pear, if local or organic I keep the skin on otherwise I peel. Cut into 8 pieces.
-
Arrange the pears in a design inside the cake pan, leaving space so the cake can bake in-between.
-
Arrange the blackberries with the pears.
-
Sprinkle the Tablespoon of sugar over everything.
-
Squeeze a little lemon over each fruit.
-
The batter will be thick, but spoon over each fruit and with an offset spatula, spread the entire inside of the cake pan with the batter.
-
Place into the oven. Set the timer for 15 minutes.
-
Insert a toothpick into the center. It should come out clean. If not, bake for another 5 minutes checking again.
-
Let cool for 10 minutes. Loosen the sides and flip over onto a platter.
-
I like to serve with Creme Fraiche or a dollop of whip cream. Tastes even better the next day. No need to refrigerate, just keep in a cool place.
Recipe Notes
Notes on Fruit: You could use most any fresh fruit. You could use canned but drain well before you arrange in the cakepan. If using an apple, I may sauté the pieces first in a little butter to soften. Let cool, than put in the cake pan.