Directions

To make the batter: Beat the eggs, margarine, vanilla seeds from the vanilla pod, sugar, salt and 100 g peanut butter until creamy.

 

Mix together the wholemeal spelt flour, ground almonds and baking powder and stir into the batter, alternating with the freshly squeezed orange juice.

 

Place the resulting mixture in a greased springform cake tin and smooth it out; bake in a preheated fan oven at 180°C for approx. 30 minutes. Allow the cake to cool.

 

To attach the cake to the lolly sticks: Break the dark chocolate into pieces and place them in a heatproof bowl set over a saucepan of simmering water (bain marie) to melt. Remove the cooled cake from the tin and cut into 10 or 12 slices.

 

Dip the 12 lolly sticks into the melted chocolate and then insert a stick into the short edge of each slice of cake (as in the photo). Allow to cool briefly. Keep some melted chocolate to one side to decorate.

 

To make the topping: Stir the remaining peanut butter into the almond milk and heat the milk. Spoon the mixture into a piping bag with a small nozzle. Pipe little rosettes (pretty little swirls) of the peanut cream onto the surface of the cake slices.

 

Wash the raspberries, blueberries and blackberries. Peel and slice the kiwis and oranges. Arrange the fruit as desired on the cake slices. To finish, drizzle lines of melted dark chocolate over the fruit.

 

Tip: The cake sticks can be topped with fruit of your choice or with a variety of other toppings.

 

Anything but ordinary!

 

Your Dole team