This recipe looks complicated, but is really not difficult at all. The trick is to make the fillings before starting the cake. This makes an impressive brunch item, but is simple enough to serve for leisurely weekend breakfasts or even a dessert. If you don’t have a springform pan, use a regular 9-inch cake pan and bake it on a cookie sheet to catch any spills.
- Grease and flour a 9-inch springform pan.
- Preheat oven to 350°F.
- 1 cup fresh or frozen blueberries, raspberries, or blackberries
- 1/4 cup water or fruit juice (if using juice, omit the sweetener)
- 2 Tbsp. honey
- 1 tsp. cornstarch
- Combine all ingredients in a medium-size saucepan and heat over medium heat until mixture starts to boil and thicken. Cook 1 minute and remove from heat. Set aside to cool while assembling the rest of the cake.
Cream Cheese Layer
- 3/4 cup (6-ounces) homemade cream cheese, softened
- 3 Tbsp. honey
- 1 large egg, preferably pastured
- 1 tsp. lemon juice
- Mix ingredients together using a whisk or electric mixture. Set aside.
- 2 cups sifted sprouted wheat or spelt flour (sift before measuring)
- 3/4 cup unrefined whole cane sugar
- 1/2 cup cold butter, cut in small pieces
- Mix all ingredients together until crumbly (hands work best for this). Measure 1 cup for topping and reserve. Use the rest of the crumb mixture for the cake.
- Mix all ingredients except almond slices together with an electric mixture until smooth. Pour into prepared 9-inch springform pan and use the back of a large spoon to create an indentation in the center.
- Pour the cream cheese mixture over the indented cake batter. Spread the partially cooled berry mixture over the cream cheese layer.
- Top with reserved crumb topping and sprinkle with sliced almonds.
- Bake 40 to 45 minutes until filling is set. Cool at least 10 minutes before cutting. If desired, sprinkle with powdered sugar immediately before serving.