Spelt Christmas cake with raisins and sliced almonds

ingrediencie

300 g spelt flour, plain 200 g wholemeal spelt flour, finely ground 1 cube yeast, fresh 150 ml cow’s or almond milk 80 g butter, melted 80 g cane sugar or coconut sugar 2 eggs 1/2 pcs vanilla pod – marrow grated lemon peel salt butter and flour for coating the mould 1 pcs beaten egg yolk and egg white for coating almond slices for decoration

progress

Homemade spelt flour Christmas cake in a healthier version with a proportion of wholemeal flour.

1.

Rising time is included in the preparation time. Pour the flour into a large bowl and mix. Prepare the sourdough starter with 100 ml of lukewarm milk and the crumbled yeast. Set the other milk aside. Soak the raisins in water, melt the butter and leave to cool a little.

2.

Make a well in the flour, add the sourdough starter, melted butter, sugar, a pinch of salt, vanilla marrow, eggs and stir in the remaining milk, stirring continuously if necessary. Add the lemon zest and drained, dried raisins and knead into a smooth, non-sticky dough.

3.

Place the dough in a floured bowl, cover with a kitchen towel and leave to rise in a warm place for about 1 hour

4.

After the dough has risen, turn it out onto a floured work surface and divide it into 5 equal small loaves using a scale. Knead each loaf well and roll out into a strand about 35 cm long.

5.

From the three strands knit a braid and the two remaining lengthwise just roll them together. Squeeze the edges well and brush with egg white.

6.

Place the three strands of the braid on a baking sheet lined with baking paper as the base of the Christmas tree and brush with beaten egg white. Place the two strands on top of each other, secure them with skewers to prevent them from shifting during baking, and let them rise for about 30 minutes.

7.

Before baking, brush the christmas cake with beaten egg yolk and sprinkle with sliced almonds. Bake at 180 °C for about 40 minutes. Enjoy!