Spelt Olive oil Lemon Cake with Raspberries and Pistachios
Ingredients
1 3/4 Cups of Light Spelt Flour
1 1/2 tsps baking powder
1/2 tsp Kosher salt
1/2 Cup sugar
1/2 Cup honey
3/4 Cup olive oil
4 large eggs
2 tsps vanilla extract
2 Tbsp finely grated lemon zest
1 Tbsp fresh Lemon juice
1 Tbsp Limoncello (optional)
1 Cup fresh raspberries
3 Tbsp chopped unsalted pistachios
Lemon Syrup
1/4 C sugar
1/4 C lemon juice
Directions
Preheat oven to 350 degrees and coat a round cake pan with butter, then dust with flour. Whisk flour, baking powder, and salt in a small bowl.
Using an electric mixer, beat the eggs with the sugar and the honey until light and fluffy, about 5 minutes. With mixer running, add in vanilla and 1 Tbsp. lemon juice and the limoncello, then gradually add in oil. Mix until just combined. Fold in lemon zest and dry ingredients.
Scrape batter into the prepared pan. Scatter berries over cake and then the chopped pistachios. The raspberries will slowly fall to the bottom of the cake. I actually cut them in half so they would not be so heavy.
Bake cake until a toothpick inserted into centre comes out clean, about 45-55 minutes.
Syrup
Meanwhile, bring the remaining 1/4 cup sugar and remaining 1/4 cup of lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool. Transfer hot cake (still in pan) to a wire rack and immediately brush with the lemon syrup
(use all of it). Let cake cool completely in pan
