Torta Di Farro – Spicy Spelt Cake

A great cake recipe for any occasion:

(*) For a round cake pan of 23 cm ø. Actually served as an intermediate dish (I piatti di mezzo), then for six people.

Put the spelt in a saucepan. Cover with water and cook at low temperature for about an hour until the spelt has absorbed the water, stirring from time to time.

Preheat the oven to 180 °C.

In a wide bowl, mix the spelt with the eggs, ricotta and borage leaves. Season with salt and pepper.

Grease the cake pan with olive oil. Pour in the spelt mixture and smooth to a layer 2, 5cm thick. Put the give in the oven for forty-five min until the cake turns golden brown.

Remove from the oven and cool for a few min. Then run a kitchen knife along the edge of the pan and turn the cake out onto a serving platter. This spelt cake should be brought to the table warm, not hot.

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