Spelt cake with chocolate & pistachio topping
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 8 people
Ingredients
  • 8 Organic eggs
  • 115g (1 cup) Organic wholemeal spelt flour
  • 120g (1 cup) Unrefined dark muscovado sugar (or organic coconut sugar)
  • 1 Tablespoon baking powder
For the topping:
  • 50g (2 ounces) Dark chocolate, chopped
  • 35g (1/4 cup) Raw Pistachios, coarsely ground
Instructions
  1. Take out the eggs from the fridge and allow them to stand at room temperature for 10-15 minutes before preparing the cake.
  2. Preheat the oven to 175 degrees C (350 degrees F).
  3. Lightly grease a non-stick round cake pan (with olive oil or tahini sauce and set aside).
  4. Separate the egg yolk from the egg white and place them in 2 separate bowls, making sure there is no egg yolk (not even a drop) mixed in with the egg white. Repeat the process with all the eggs.
  5. Beat the egg yolks, add the sugar and beat together until combined. Add then the flour and the baking powder and beat well together until perfectly combined.
  6. Beat the egg whites to stiff peaks – this helps trap air and create lightness – and add them to the beaten yolks mix bowl. Mix well together.
  7. Bake in the middle of the oven for 30 minutes at 175 degrees C (350 degrees F) until a toothpick or any thin skewer inserted into the middle of the cake comes out clean.
  8. Remove from the oven and leave to cool down.
For the topping:
  1. Once the cake has cool down, place the chopped dark chocolate into a heatproof bowl.
  2. In a small saucepan add 1 cup water, bring to a boil and remove from the heat.
  3. Sit the heatproof bowl containing the chocolate over the saucepan of barely simmering water and do a “bain marie” allowing the chocolate to melt stirring until it is totally melted.
  4. Pour the melted dark chocolate over the spelt cake and add on top the coarsely ground pistachios.
  5. Allow it to cool down before serving.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/spelt-cake-with-chocolate-pistachio-topping/