Whitney’s Ancient Spelt Berry Torte

Get a serving of fruit and satisfy your sweet tooth with this sweet recipe. The subtle sweetness of our Ancient Spelt bread really complements the vibrant fruit in this torte.​

READY IN 4 hours and 15 minutes
PREP TIME 15 minutes
FREEZE TIME 4 hours or overnight

What you'll need:

  • 8 slices of Stonemill Slow Crafted Ancient Spelt Bread, crusts removed
  • 12 oz. package of frozen mixed berries
  • 1⁄3 cup of Cointreau or Berry Juice
  • 2 tablespoon of granulated sugar
  • 2 cups of lemon or vanilla frozen yogurt, softened
  • fresh berries for garnish

What you'll need to do:

  1. Arrange plastic wrap in a 6-inch spring-form pan to cover bottom and sides.
  2. In a bowl, toss frozen berries with Cointreau and granulated sugar.
  3. Let it sit at room temperature for 1 hour and up to 4 hours until thawed.
  4. Pour berries into a colander or sieve over a large measuring cup.
  5. Top up liquid with water to make 1 cup (250 mL).
  6. Dip Ancient Spelt bread slices, one at a time, into berry liquid and arrange slices to fit into the bottom of pan, breaking pieces if necessary.
  7. Top with half of the berries and half of the frozen yogurt.
  8. Repeat layers, smoothing top with a spatula. Put into freezer until completely frozen, about 4 hours. Remove pan and plastic from torte and arrange on a cake stand. Garnish with fresh berries.
  9. Cut yourself a big slice and enjoy.