Name: Fruity spelt cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 250g spelt flour; 200g ground almonds; 150g muscovado sugar; 1 Tbsp baking powder; ½ tsp salt; 1 Tbsp ground cinnamon; 50g butter (or dairy-free spread); 2 large eggs; Zest and juice of one orange; 250 ml almond milk; 2 Tbsp extra sugar; Approx. 6 pieces of soft dried fruits of your choice ( prune, dates, apricot etc), chopped or 1 cup of chopped fresh/jarred fruits

Fruity spelt cake

21 Jan 2018

by Wholeness

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

If you crave some wholesome and yummy cake to have with your tea/coffee, this fruity spelt cake ticks all the boxes! Most importantly it’s really easy to make and you can use all kinds of fruits in it - even fresh berries or jarred/tinned fruits. I made it once with chopped pineapple, which was absolutely delicious!

Ingredients

250g spelt flour
200g ground almonds
150g muscovado sugar
1 Tbsp baking powder
½ tsp salt
1 Tbsp ground cinnamon
50g butter (or dairy-free spread)
2 large eggs
Zest and juice of one orange
250 ml almond milk
2 Tbsp extra sugar
Approx. 6 pieces of soft dried fruits of your choice ( prune, dates, apricot etc), chopped or 1 cup of chopped fresh/jarred fruits

Instructions

Preheat the oven to 190°C and line the bottom of a 20-23 cm cake tin with baking paper.
Mix the flour with the almond, sugar, salt and baking powder. Mix in the orange zest and 2 tsp of cinnamon.
Melt the butter. Whisk the eggs in a bowl, add the butter and milk.
Add the egg mixture to the dry one and combine carefully - do not mix it too much, otherwise the cake will be too heavy.
Pour one third of the batter into the cake tin, then scatter half of the chopped fruits on top.
Spoon the second third of the batter in the tin, and cover with the remaining fruit pieces. Pour over the remaining batter, spreading it out evenly.
Sprinkle the extra sugar and the and the remaining cinnamon on top of the cake.
Bake in the oven for about 45 minutes until golden brown - when the edge of the cake comes away from the tin it’s cooked.
Rest for 15 minutes in the tin, then transfer to a wire-rack to cool.