Lemon Spelt Cake with Blackberry Icing
Ingredients
Cake:
- 125g (½ cup) butter
- 125g (⅔ cup) sugar
- 2 eggs (medium)
- zest of one lemon
- 120g (1 cup) spelt flour (see note 1)
- 1 teaspoon baking powder
- 1 tablespoon milk
Icing:
- 200g (7 oz) blackberries (frozen works great)
- 1 tablespoon sugar
- icing/confectioners'/powdered sugar (see note 2)
Decoration:
- extra blackberries (optional)
Instructions
Icing:
- First, prepare the blackberries for the frosting. On a low heat, cook the blackberries with the sugar until they are very soft and mushy (about 20 minutes).
- Remove from the heat and allow to cool completely. For the best results, prepare a day or so in advance and keep them in the fridge (this is not a requirement, but it means you use less icing sugar when making the glaze because the berries are very thick).
Cake:
- Pre-heat the oven to 175°C (350℉). Grease a small (18cm or 7") spring-form pan.
- Beat the butter and sugar together until light.
- Add the eggs, one at a time.
- Sift the baking powder with the flour and add to the wet ingredients.
- Add the milk and mix until just combined.
- Pour into the prepared tin and bake for around 30-35 minutes.
- Remove from the oven and allow the cake to sit in the pan for 10 minutes, then turn out onto a wire rack. Let it cool completely.
Assembly:
- When ready to ice the cake, add as much sifted icing sugar to the cold blackberries as necessary - you should be aiming for a fairly thick, spreadable consistency.
- Slather over the cake and top with a few extra blackberries if you like. Cut into slices and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
- Just use as much sugar as needed to create a thick icing. The more you use, the thicker it will be.
