This is my first ever attempt at a cake (not counting my chocolate one - which was more of a chocolate custard with flour). I think it is worth trying to improve on, so documenting here.
For my next try, I'll probably take the cake out a little sooner (perhaps 195-200F). I might also try injecting some steam in the first 10 mins. All this to try to keep it more moist. Also, this cake could do with a bit more dried fruit.
Its a kind of concoction based on what I read on the internet plus some first principles cooking plus the ingredients I had on hand.
1. Fits a 20-25 cm springform tin.
2. 150g spelt flour plus 50g worth of flaxseed meal, sunflower seeds, and dried raspberries.
3. Mix dry ingredients together with about 1 teaspoon each of baking power and baking soda and a pinch of salt.
4. Get ready 140g of unsalted butter (melted). I used less butter because I wanted to use about 3 tablespoons of coconut oil (however, I think the taste did not come out). If not, then 180g of butter.
5. For the sweetness, about 120g of sweet liquids. I used a mix of honey, maple syrup (both of which were in their dregs in the bottles), and 4 tablespoons of my homemade lemoncello. I figured the slight acid of the lemoncello would aid the baking power/soda for the rise and make it lighter.
6. 2 eggs.
7. Mix well butter and the eggs. Then add the sweet liquids and mix well. Finally add the dry ingredients and mix. Do not over mix. Stop when all ingredients are well mixed.
8. Pour into springform tin and level the batter in the tin. Bake in 170C oven till done. In this case, I put in a thermometer and took it out at 205F. Unfortunately, I suspect this is a little too high and the cake got slightly dry.
9. While cake is baking, mix more 2-3 tablespoons of lemoncello with confectionary sugar.
10. Take the cake out and let it cool a little.
11. Poke a few holes in the surface with a fork. Using a spoon brush the mixture on the surface. The liquid will basically disappear into the cake.
