Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
The showstopper of the dessert buffet, this cake has enough to serve everyone and anyone with a sweet tooth. You’re bound to get compliments—it’s a promise!
Preparation time: approx. 40 minutes
Baking or cooking time: approx. 25 minutes
75 g butter, in pieces
150 g dark chocolate, chopped
1 tsp cinnamon
pinch cloves
1 tsp ground cardamom
3 egg yolks
150 g sugar
100 g crème fraîche
100 g ground almonds
3 egg whites
pinch salt
100 g PureSpelt half-white or white flour
1 tsp baking powder
icing sugar for dusting
gold sprinkles, if desired
Batter: melt the butter in a pan, then add the chocolate and melt while stirring. Stir in the spices. In a separate bowl, whisk in the egg yolks with the sugar until the mixture is light in colour. Stir in the chocolate mixture. Add the crème fraîche and almonds. Beat the egg whites with the salt until stiff, then add to the batter. Sift in the flour and baking powder and, using a spatula, carefully fold in. Pour the batter into the prepared pan and smooth the top.
Bake: bake for 25-30 minutes in the lower half of an oven preheated to 160 °C convection (180 °C convention). Remove, let cool and chill until ready to serve.
Garnish: Just before serving, dust the cake with icing sugar. Cut into a star shape with a large knife and then decorate, if desired.
The cake is easier to cut after it has been well chilled.
Garnish just before serving.
Mix a little cornstarch into the icing sugar to make it less moist and keep it white for longer.
IG Dinkel, Judith Gmür-Stalder
