A simple but delicious cake recipe:
Roast the grain at 150 °C for half an hour in a preheated oven. After cooling, grind with a grain mill on a fine setting. Sift wheat flour and baking powder and mix with the spelt flour, cloves and cinnamon.
Beat the butter, sugar and eggs, add the raspberry jam and finally fold in the flour mixture and milk.
Pour the mixture into a conical cake pan lined with parchment paper and bake in a convection oven heated to 175 °C (190 °C top-bottom heat). Bake the mush cake for approx.
45 min.
After baking, cool and dust the surface with powdered sugar.
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