Sheet Pan Strawberry Cake with Spelt Flour
55 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
Ingredients
- 300 g strawberries fresh or frozen
- 100 g unsalted butter
- 2 eggs (size M/L)
- 50 g liquid honey
- 100 g sour cream
- 300 ml whole milk 3.5%
- 400 g spelt flour type 630
- 2 tsp baking powder
- 50 g brown cane sugar
Equipment
- 1 piece baking paper
1
Preheat the oven to 180 °C (top/bottom heat). Prepare a baking sheet (approx. 30 cm × 40 cm) and line it with baking paper.
2
Wash, hull, and halve the strawberries. Melt the butter in a small saucepan over low heat (approx. 2–3 minutes). In a large bowl, whisk the eggs with the melted butter, honey, sour cream, and milk. Sift the spelt flour and baking powder into the mixture, add the cane sugar, and stir everything into a smooth batter. Pour the batter onto the prepared baking sheet, spread the strawberry halves evenly on top, and bake in the oven at 175–180 °C for approx. 35–40 minutes until golden brown.
3
Let the cake cool for about 1 hour after baking. Then cut into 10 portions and serve.
Ingredients
Price per portion:€ 0.43
Ingredients
Equipment
Nutritional values
Energy value
1317.96 kJ315 kCalFats
12 gCarbohydrates
45 gProtein
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240 min
Under an hour
