Spicy spelt flour ginger cake

This cake is a true explosion of flavors, combining the warmth of fresh ginger with the unexpected spiciness of chili pepper and the aroma of rum. The use of Ekozam white spelt flour, stone-ground, gives the dessert an ethereal and light, mousse-like texture that perfectly absorbs the aromatic glaze.

Ingredients:

For the batter:

• 250 grams Ekozam white spelt flour

• 250 grams sour cream

• 200 grams brown sugar

• 4 large eggs

• 30 grams butter

• 1 large piece fresh ginger root

• 2 tsp baking powder

• 1 pinch chili powder

• 6 clove buds

• 1 cinnamon stick

• 1 tbsp grated organic orange zest

For soaking and decoration:

• 1/2 cup rum

• 100 grams tahini with chocolate (mix)

• Fresh walnuts

Instructions:

1. Preparation: Preheat the oven to 175°C. Grease a large baking pan with butter and dust with a little flour.

2. Spices: Grind the cloves, chili pepper, and cinnamon stick (measure 1 tsp of it). Using freshly ground spices guarantees a much more intense flavor.

3. Dry and wet ingredients: In a small bowl, mix the flour with the baking powder, spices, and a pinch of salt. In another bowl, whisk the eggs with the sour cream.

4. Beating the base: Beat the butter with the sugar with a mixer for about 3 minutes until the mixture is fluffy and almost white. Add the grated ginger and orange zest.

5. Forming the batter: Alternate adding the flour mixture and egg mixture to the butter until you get a homogeneous batter with an ethereal, mousse-like texture.

6. Baking: Bake for about 40 minutes until golden brown.

7. Glazing: While the cake cools, simmer the rum on the stove for 4 minutes until the liquid slightly reduces. Brush the surface of the warm cake with half of the rum, turn it onto a platter, and brush the remaining part.

8. Finish: After it has fully cooled, pour chocolate tahini over it and sprinkle with fresh walnuts.

Enjoy!