This is one of the many cakes I bake using this simple base – and I cook them as tarts, in a shallow tart tin. The raspberry is lovely and tart and the cacao nibs (coarsely ground cocoa beans) are a raw, natural version of chocolate chips which are brilliantly crunchy and not at all sweet. In our home this cake is often eaten for breakfast and never lasts longer than a day.
For where to buy see bottom of post.
You will need…
- 180g butter, cubed
- 1 1/3 cups sugar
- 2 tsp vanilla extract
- 3 eggs
- 2 cups ground almonds*
- 1 cup white spelt flour
- 3 tsp baking powder
- 1/2 cup coarsely chopped walnuts
- 1/2 cup cacao nibs
- A small handful of sunflower and pumpkin seeds
- 1/2 – 3/4 cup milk (enough to give you a not-too-dry but not-runny-either consistency)
- 300g frozen raspberries
How to make…
- Pre-heat oven to 180°C
- Beat the butter, sugar and vanilla until white and fluffy.
- Then, slowly – one at a time, beat in the eggs, beating well after each egg. If you add them all at once or too quickly the mixture will curdle.
- In a separate bowl mix together the flours and the baking powder with a wooden fork.
- Add in the walnuts, cacao nibs and seeds and mix until combined.
- Add the flour mix to the butter mix, and add the milk.
- Gently fold together with a spatula.
- Pour into a lined* 12″ tart tin (I use the amazing cake tin liners from Lakeland) and cover with a single layer of frozen raspberries.
- Bake for 50 minutes or until golden brown and firm. If the cake is still wobbly in the middle it’s not done!
- Test for readiness by inserting a skewer or knife into the cake. If it comes out with only a few grains of ground almonds it’s ready. This cake is better a bit undercooked than overcooked.
This cake is rather good warm.
* You need to ensure your paper lining is quite a bit higher than the tart tin as this tart will rise. For your first time baking this tart I recommend you put a baking sheet on the oven shelf below the tart tin in case of any overflow.
Where to buy…
Vanilla extract – Steenbergs
Ground almonds – Goodness Direct (I buy 3kg at a time)
White spelt flour – Doves Farm
Frozen raspberries – Natural Cool at Goodness Direct
Cacao nibs – Naturya at Planet Organic
Free range organic eggs – Abel & Cole
* Sometimes called almond meal. You can buy ground almonds or you can make your own by whizzing them in a blender or food processor until fine.