A simple but delicious cake recipe:
(*) if you don’t like brown sugar, you can also use table sugar.
Spelt base: Mix whole spelt flour, baking powder and sugar. Now fold in the butter and finally the egg. Spread into a coated, greased mold (28 cm ø) and put in the refrigerator for half an hour. Now put it in the oven (electric kitchen stove 180-190 degrees , gas stove level 3) and bake for TEN min (in gas or convection oven, in top and bottom heat FIVE min longer) until lightly browned.
Sangria: Cut the lemon and oranges into slices. Place the lemon slices and the end pieces of the oranges in a large enough bowl. Chop the peel from the large, beautiful orange slices. Add the slices to the baking dish and pour the grape juice over them. Set aside to infuse.
Soufflé: boil the millet in the milk and continue cooking for two minutes. Wrap the saucepan (with lid) in a woolen blanket, set aside for half an hour to swell. Separate the eggs. Mix the yolks well with the grated almond kernels, honey and whipped cream, fold in the cooled millet. Whip the egg whites with a pinch of salt until stiff and fold into the millet mixture.
Remove the base from the stove and spread the millet soufflé on top. Place everything together in the oven and bake for another 25 to half an hour (gas and convection oven, with top and bottom heat about 10 min longer), until
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