Raspberry, Pear and Cacao Nib Kamut Cake

This cake recipe uses a mix of Kamut flour and almond meal, along with pear, raspberries and cacao nibs. Its a beautiful cake to serve with a cup of tea or coffee in the afternoon, and its also wonderful toasted slathered with butter

100g (2/3 cup) Kamut flour
50g (1/2 cup) almond meal (almond flour)
165g (3/4 cup) cup sugar
¾ tsp baking powder
¼ tsp salt
3 large eggs, at room temperature
185g (6.5 oz) unsalted butter cut into cubes, at room temperature
⅓ cup cacao nibs
1 pear, peeled, cored, and cubed
¾ cup raspberries

View the full recipe at Delicious Everyday →