I love summer! There are so many varieties of fruits and vegetables that I can not decide what to make first...
SPELT SPONGE with APRICOT
// Original recipe comes from here //
- 4 organic eggs
- 50g xylitol
- pinch of sea salt
- 120g of melted butter
- 100g spelt flour
- 1 tsp baking powder
- 500g apricots (cut in half or wedges)
Preheat the oven to 180C. Line round baking tray (about 20 cm) with parchment paper.
Melt butter in a saucepan and leave on the side to cool down.
Separate egg whites and yolks. First beat whites until stiff and leave aside. Then beat yolks with sugar until light and fluffy. Add melted butter to yolk mixture and then sift flour and add baking powder. Mix gently using spatula. The last step is to fold slowly egg whites into the flour mixture.
Pour batter onto baking tray. Arrange pieces of apricots on the top (peel facing downward).