Traditional Bountiful Cake (Stedrak with healthier ingredients)

Living in a cold climate, my ancestors used ingredients which were available in the season. Before the inhospitable winter came, nature provided them with nuts, plums, apples and honey. Everything had to be processed, stored or dried before the cold hit. Maybe this version of Bountiful Cake isn't very local (there are no almond trees, nor have we coconut palms growing in our region) but it is at least healthier than the original version.

Traditional Bountiful Cake (Stedrak with healthier ingredients)

Crust

400 grams spelt flour

100 grams almond flour

230 grams butter

120 grams coconut sugar

1 egg, 1 egg yolk

2tsp. baking powder

Prepare the crust and store the dough in fridge while preparing fillings.

Poppy seed filling

250 grams poppy seeds, grind at home

50 grams soft plums

lemon zest

around 3 tbsp. almond milk

Combine, boil for 2 minutes.

Walnut filling

250 grams walnuts, blended

70 grams coconut sugar

lemon zest

3 tbsp. almond milk

Combine, boil for 2 minutes.

Cottage cheese filling

250 grams cottage cheese

handful of raisins

1 egg

70 grams xylitol

Combine.

Directions

1. Preheat the oven to 180 degrees Celsius/350 F. Butter a round pan. This cake was traditionally baked in a round pan with a hollow in the centre, where seeds for the next year's crop were put.

2. Divide the dough in four parts. Press one part on the bottom and the second part on the sides of the pan.

3. Spread the poppy seed filling on the bottom, cover with the third part of crust.

4. Spread the walnut filling, cover with the fourth part of the crust (reserve a small part of dough for decoration)

5. Spread the cottage cheese filling.

6. Bake at 180 degrees Celsius/350 F for 45 minutes.