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Einkorn Cake
  • 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
  1. Preheat the oven to 350º. Butter the inside of the cake pan placing a parchment circle in the bottom, butter that as well.
  2. In a mixer, beat the butter and sugar till creamy and fluffy.
  3. Add the eggs, one at a time and beat till well incorporated into the sugar/butter mixture.
  4. In another bowl, mix all the dry ingredients; salt, Einkorn and baking powder.
  5. 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.
  6. Take the pear, if local or organic I keep the skin on otherwise I peel. Cut into 8 pieces.
  7. Arrange the pears in a design inside the cake pan, leaving space so the cake can bake in-between.
  8. Arrange the blackberries with the pears.
  9. Sprinkle the Tablespoon of sugar over everything.
  10. Squeeze a little lemon over each fruit.
  11. 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.
  12. Place into the oven. Set the timer for 15 minutes.
  13. Insert a toothpick into the center. It should come out clean. If not, bake for another 5 minutes checking again.
  14. Let cool for 10 minutes. Loosen the sides and flip over onto a platter.
  15. 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.