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Cooking
Honey Spelt Gingerbread Cake with Plum Jam and Raspberries
· 8 servings
Mix the ingredients
Whisk the eggs with the honey until foamy. Add all the remaining ingredients.
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.
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.
Bake for half an hour
I baked it for 30 minutes, though it might take you a little longer. Use the classic trick of inserting a skewer, which should come out of the gingerbread clean.