Saturday, December 17, 2011

Blueberry Raspberry Spelt Cake

By The Canadian Living Test Kitchen (Source)

Quick to prepare, moist and delicious, this cake is great for snacking or as a special breakfast treat. Whole spelt flour is available in the health food section of most grocery stores, at bulk food stores or in natural food shops.


  • 1-1/2 cups (375 mL) fresh raspberries
  • 1 cup (250 mL) fresh blueberries
  • 3/4 cup (175 mL) all-purpose flour
  • 1-1/2 cups (375 mL) whole spelt flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 3 eggs
  • 2/3 cup (150 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 1/4 cup (60 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 1/3 cup (75 mL) sliced almonds, optional


Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.

In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.

In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).

Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

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Source : Canadian Living Magazine: November 2007

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