INGREDIENTS:
With these amounts I made a 25cm cake plus a small one 12cm
350g whole-wheat flour (it was sold out in all groceries I’ve been to so I used 150g whole-wheat, 100g spelt, 100g white)
125g brown sugar
100g butter room temp
2 eggs
lemon zest
1 teaspoon of baking soda
1 pinch of salt
450g jam
INSTRUCTIONS:
Put all of the ingredients in the middle of the flour and mix them by hand till you get a smooth ball
Wrap it into a plastic sheet and refrigerate for 1h at least
Turn your oven on at 180C/355F
Roll your dough on flour or on parchment paper (will help to transfer it into the pan), till it is about half cm thick
Grease your pan if you don’t use parchment paper and transfer your dough into the cake pan, cut the extra parts
Poke the base of the crust with a fork, cover with jam
Create stripes with extra dough and decorate your cake, press the edges
Bake for 40’ at 180C/355F
TIP: to roll the dough evenly you can place 2 chapsticks on the sides of your dough and use them under your rolling pin