Spelt and berries soft tart

For this cake we chose a semi wholegrain spelt flour milled using Faribon, the electric cereal grinder. We know that home milled flour has antoher flavor, that’s why using Faribon is a good idea.

This kind of soft tart is usually called a Californian cake or Smart mould cake.

What does it mean "smart mould"? It is a cake mould that is then overturned so as to have a nice hollow where to pour the cream with a soft shell type sponge.

The water dough is preferred to give more lightness to the cake.

The frangipane cream is made with almond flour, and to decorate, leave space to the imagination. We choose for example blueberries, which are seasonal fruits. 

 

PROCEDURE

In a bowl combine the flour with the sugar, a pinch of salt, the grated lemon peel and the yeast.

Emulsify the water separately with the oil and then pour mixing on the dry ingredients until you have a soft dough.

Oil the mould well and dust with breadcrumbs, pour the dough and leave it 30 minutes in static oven at 180° degrees.

Remove from the oven and let it cool before turning the cake on a plate.

Prepare the frangipane cream.

In a saucepan gently bring to a boil the vegetable milk, pour the almond flour mixed with rice flour, baking soda and a pinch of salt.

Pour the flour on hot milk, stirring well and then add the malt or agave or any sweetener that you prefer. Add the oil and continue stirring until the cream thickens, it will take about ten minutes.

While the cream is cooling, remove the cake from the mould by gently turning it on a serving plate.

Sprinkle your cream on the cake and then decorate with the blueberries and with mint leaves.

Thanks to Timo e Lenticchie for this recipe. 

Discover more about spelt in this article.