This cake was meant to be a spelt, rhubarb and ginger cake. For the past few weeks I have admired the forced rhubarb in my local supermarket and – of course – this week they didn’t have any. It’s like they do it on purpose. Grrr. Knowing that spelt added nuttiness to a bake I opted for fruits that work well with nuts. And I never tire of how beautiful raspberries and blueberries look baked into the top of a cake.
Here it is after it’s cooled and sunk into the fruit:
140g unsalted butter
200g soft brown sugar
4 pieces of stem ginger in syrup – chopped as small as possible (I used my mini food processor)
200g wholemeal spelt flour
2 teaspoons baking powder
3 teaspoons caster sugar