EInKORN CAKE with cream & chocolate chips

An uncomplicated cake prepared with einkorn flour and incorporating cream instead of butter to achieve a tender and moist texture.

Einkorn, one of the oldest cereals, has been a staple in the Mediterranean diet for centuries, dating back around 12,000 years. Its small seeds have low gluten but high protein and vitamin content, along with iron, zinc, magnesium, phosphorus, potassium, and antioxidants. Due to its low saturated fatty acids and starch content, this cereal is known for being easily digestible.

I made this cake using einkorn flour but if you cannot find it, you can replace it with regular all purpose flour.

Ingredients

• 7 oz einkorn flour, sifted (or regular all-purpose)

• 5 oz granulated sugar

• 3 eggs

• 1 cup of fresh heavy cream

• 1 tsp of baking powder

• 1 tsp of vanilla extract

• 1/2 cup of semi-sweet chocolate chips

• icing sugar (optional)

Method

1. Start by preheating the oven to 350 degrees.

2. Beat the eggs, vanilla and sugar until you achieve a smooth and frothy mixture, then add the cream and continue beating for a few more seconds.

3. Add flour and baking powder. Mix gently for a couple of minutes to incorporate everything together then gently fold in the chocolate chips.

4. Prepare an 8-inch baking pan by greasing it with butter and dusting with flour.

5. Pour the cake batter into the pan.

6. Bake for around 30 minutes or until the cake's surface turns golden. To check if it's done, insert a toothpick into the center – if it comes out dry, the cake is ready; otherwise, bake for a few more minutes.

7. Allow the cake to cool before dusting it with icing sugar. Enjoy!