Buy all ingredients right below the recipe
INGREDIENTS
- 150 g wholemeal spelt flour, fine
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 180 ml low-fat kefir (1.1% fat)
- 1 egg white
- 20 ml rapeseed oil
- 1 teaspoon lemon zest (finely grated)
- 1 teaspoon vanilla extract
- 100 g mixed forest fruit
- 4 teaspoons honey
- Salt
- 4 tablespoons water
INSTRUCTIONS
- 1First, preheat the oven to 180 °C and line a small baking pan (15 cm × 15 cm) with parchment paper.
- 2Then prepare the dough. In a medium bowl, mix flour, baking powder, cardamom, and a pinch of salt. Stir and add 180 ml of kefir, egg white, 20 ml of rapeseed oil, finely grated lemon zest, 2 tablespoons of water, and 1 teaspoon of vanilla extract.
- 3Pour the resulting dough into the pan and bake for 30–35 minutes at 170–180 °C.
- 4Meanwhile, prepare the cooked fruit. In a small saucepan, bring the forest fruit, 2 tablespoons of water, and honey to a boil and cook over low to medium heat until thickened (approx. 5 minutes).
- 5Remove the baked cake from the oven, let it cool for at least 30 minutes, and serve drizzled with the cooked fruit.
Tip
Before serving, sprinkle the cake with finely chopped mint.
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The author of the photograph is Marie Bartošová