Half-flour cake with cherries and blueberries

I offer you a recipe for an unusual, amazingly tasty and, imagine, a very useful cake made from half-a-day flour. You will be pleasantly surprised by the taste of this cake, and many times you will bake it “encore” for your household.

In England - spelled, in Germany - dinkel, in Italy - farro. These beautiful names denote wild wheat, which there are 8 varieties. Spelled - an ancient cereal culture, whose age ranges from 6 to 8 thousand years. And for all these millennia, it remains unchanged: exceptionally resistant to droughts and bad weather, weeds and pests; not amenable to gene modification and not accepting chemical fertilizers.

Wild wheat is practically the only completely natural and always ecologically clean cereal crop at the moment. Therefore, spelled dishes are very useful, but at the present time it is grown very little, with the result that the spelled is valued much more than ordinary wheat. But believe me, it's worth it!

In wild wheat, the gluten content is much lower than in normal wheat, so the spelled foods are practically incapable of causing allergies. But nutrients - in particular, iron, B vitamins and protein - it contains more. The high content of vegetable proteins and amino acids that are not in food of animal origin increases the nutritional value of grains. And spelled is absorbed quickly and very easily.

About the beneficial properties of spelled knew long ago. It was not without reason that the ancient Sumerians, Egyptians, Greeks and Romans, Scythians and Slavs ate it. From the Neolithic to the 19th century AD, the modern wheat was favored by spelled unpretentiousness: wild wheat stalks carry, not falling, even heavy rains and winds, ripe grains are not showered from the ears, and spelled weed “not too tough”, rather, vice versa. With all these virtues, the spelled is difficult to thresh, because the scales of an ear in it have grown to the grains and are threshed together with them, which makes it difficult to clean the grain. But when grinding grain into flour, most of the nutrients remain, and do not go away with bran, as is the case with “bare” wheat. But, since ordinary wheat is easier to thresh, and it is more productive, about a couple of centuries ago they began to sow spelled less and less, giving preference to “naked” varieties.

Now, spelled as a pure and useful culture was remembered again. And in some places, for example, in Italy, they were not forgotten - it is from farro in the north of the country that they prepare the classic risotto. Gradually, in other countries of the world, wild wheat crops began to reappear, and the menu included various dishes from it.

From spelled get delicious porridge, soup, sauces and desserts. From the half-pasture flour - delicious pastries and bread with a light nutty flavor. Practically in any recipe from wheat flour, the latter can be safely replaced with half the bakery in the same amount: in muffins, pancakes, pancakes, sweet and snack cakes. Try to please your family with a new taste and healthy delicacies!

Cooking time: preparing 15 minutes, baking 30 minutes
Servings: 8-10

Ingredients for a half-sweet flour cake with cherries and blueberries

1, 5 a glass or a little more of half-flour;
3 medium eggs;
3/4 cup (150 g) of sugar;
1 cup (200 ml) of sour cream;
70 g butter;
1, 5 tsp. baking powder;
at the tip of a teaspoon - baking soda;
1/4 tsp. salts;
50 g chocolate;
1/3 cup of pitted cherries;
1/3 cup blueberries.

The volume of a glass is 200 ml. Berries can be taken frozen or fresh. Chocolate is more convenient to use in the form of crumbs, drops, droplets, but you can break the tile into small pieces.

For glaze and sprinkles:

50 g of chocolate;
1 tbsp. l vegetable oil; odorless;
chopped nuts.

Chocolate for the glaze can be taken black or milk. Nuts - walnuts, hazelnuts, cashews or almonds, or assorted from different species.

Method of making half a flour cake with cherry and blueberry

Grease the form with vegetable oil, you can cover the bottom with oiled parchment. I bake in a round detachable form 24 cm, and suitable for a cupcake with a hole or a rectangular suitable size. Turn on the oven to heat to 180 ° C.

Melt the butter.

Combine eggs and sugar in a bowl. Beat for 20-30 seconds with a mixer or simply shake with a whisk or spoon to light pomp.

Add sour cream. Fatness does not matter much, both 10% and 20% will do. But if sour cream is liquid, the flour may need a little more.

After mixing the beaten eggs with sour cream, add the melted butter. Stir again.

Sift flour with baking powder and soda. Soda is added because there is a fermented milk product in the dough. The reaction of soda with sour cream will enhance and improve the effect of the baking powder.

Pour almost all the flour into the dough and mix again. The dough in thickness should turn out like a very thick sour cream.

After adding the rest of the flour, pour chocolate chips, frozen berries and quickly but gently mix them into the dough. Thawing berries is not necessary. If you use fresh cherries, you need to pre-clean them from the bones and hold in a colander to drain excess juice, and blueberries - rinse and dry.

Put the dough in the form and put it in the oven.

Bake cupcake for 30 minutes. For different ovens, the baking time can vary from 25 to 35 minutes, so we control the readiness of the cake by tasting the dough with a bamboo skewer. When she leaves it dry, and the cake rises noticeably and becomes brown-golden in color, the cupcake is ready.

After letting the cupcake cool for a few minutes in the form, uncover it, take out the pastries and continue to cool on the wire rack.

In the meantime, prepare the chocolate icing. Break the chocolate into pieces in a small container, add a spoonful of refined sunflower oil and put it in a water bath - another container with water, a little more, which is on fire. Heat by stirring until the chocolate melts.