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Strawberry Spelt Bars using Spelt and Honey

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  • Plain cake batter: 

    SPELT & HONEY 1.000 kg    

    Sugar 0.600 kg    

    Whole egg 0.400 kg    

    Baking powder 0.050 kg    

    Water 0.400 kg   

    Total weight 2.450 kg    

  • Mixing time: 3 – 4 minutes 

  • Swelling time: approx. 30 minutes

  • Baking temperature: 190° C 

  • Baking time: 20 – 25 minutes 

  • Cream cheese batter: 

    Cream fond 0.200 kg   

    Water, approx. 25° C 0.200 kg 

    Full fat cream cheese 1.000 kg    

    Total weight 1.400 kg  

  • Beating time: 3 – 4 minutes (using a whisk) 

  • Mix all the ingredients of the plain cake batter until smooth, then spread evenly on a baking tray laid out with baking paper and bake after approx. 30 minutes swelling time. For the cream cheese batter, mix the water with the cream fond and, using a whisk, beat with the full fat cream cheese. Spread the batter on the cooled base, top with strawberries as desired and wash with jelly glaze. 

Delivery across
UK & Ireland