A rich, buttery, moist mirabelle (or any fruit) cake, adapted from here and here, topped with a crisp caramel-almond Florentine-like topping, which was inspired by a popular German Bienenstich, is simply too good to miss in life - great for afternoon tea or morning coffee. I used mirabelles, but any other seasonal fruit would be fantastic too.
Mirabelle Cake with Caramelised Almond Topping
inspired and adapted from essen und trinken and living at home
CakeCaramelised Honey Almond Topping
400 g Mirabelles, halved and pitted
250 g White spelt flour (German #630)
50 g Rolled oats
12 g Baking powder
50 g Raw cane sugar (or up to 150 g if you have a sweet tooth)
A pinch of salt
125 g Butter, softened
250 ml Buttermilk
2 Eggs, medium
60 g Butter
80 g Honey
3 tbsp Cream
120 g Almond slices or sticks
Wash and stone the mirabelles. Preheat the oven to 180C/350F. Line a 24-26 cm / 10-11 inch baking pan with parchment paper or grease with a little butter.
Put the spelt flour, oats, baking powder, sugar, and salt in a mixing bowl. Roughly mix in the softened butter with a fork. Whisk the buttermilk with the eggs and mix in 3 portions with a hand mixer for about 10 seconds each. Don't over mix the batter or the cake won't be tender.
Scrape the batter into the prepared pan. Arrange the mirabelle halves on top.
For the topping, place butter, honey and...
