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Honey Spelt Gingerbread Cake with Plum Jam and Raspberries

Step-by-step method

Let’s cook

At a glance

This honey spelt gingerbread cake comes together quickly with a simple batter of whisked eggs, honey, and spelt flour mixed with warming spices, then topped with fresh raspberries and baked for about 30 minutes. The main thing to watch for is checking the cake's doneness with a skewer, as baking time can vary depending on your oven — you're looking for it to come out clean.

  1. 1/4

    Mix the ingredients

    Whisk the eggs with the honey until foamy. Add all the remaining ingredients.

    For this step

    0/9

  2. 2/4

    Pour into the tin and add the raspberries

    Pour the batter onto a baking tray lined with parchment paper and scatter the raspberries over the top.

    For this step

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  3. 3/4

    Set up the oven

    Bake in an oven preheated to 170°C. I used the hot air with steam setting on my AEG oven, which I really love using for baking. You can use the classic top and bottom heat setting at the same temperature.

How it went

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Honey Spelt Gingerbread Cake with Plum Jam and Raspberries

bohynekuchyne
Active time total 46 min
Prep 15 min Cook 31 min
10 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Baking sheet
Baking paper
Skewer
Steam oven optional

What's in it?

409 kcal

Calories

82 g

Carbohydrates

6 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

As soon as my order of honey arrived, I baked a gingerbread cake. It's a favourite in our house, and this time Tonya asked for raspberries in it as well. I used spelt gingerbread flour, and overall the cake turned out really well — must be that new honey.

Vegetarian Desserts

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