This wholesome cake is made with a mix of white and wholemeal spelt flour and studded with fresh apricots.
4 people made this
5 eggs, separated
200g caster sugar
125ml corn oil
150g white spelt flour
50g wholemeal spelt flour
1 generous pinch baking powder
1 generous pinch lemon zest
400g fresh apricots, halved and pitted
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease a large rectangular baking tin with butter.
Beat the eggs yolks with an electric mixer till stiff, adding half of the sugar towards the end of beating. Mix flours and baking powder in a separate bowl.
Beat the egg yolks till foamy in a third bowl. Add the remaining sugar and beat till light coloured and creamy. Add the flour mix alternating with the oil and water. Add lemon zest and stir to combine. Fold in the stiff egg whites. Evenly spread the mixture in the prepared tin and top with apricot halves, cut sides up.
Bake until golden brown, about 30 to 35 minutes. Let cool in the tin.