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Fruity spelt cake

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!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g spelt flour
  • 200 g ground almonds
  • 150 g muscovado sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 Tbsp ground cinnamon
  • 50 g 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

Method
 

  1. Preheat the oven to 190°C and line the bottom of a 20-23 cm cake tin with baking paper.
  2. Mix the flour with the almond, sugar, salt and baking powder. Mix in the orange zest and 2 tsp of cinnamon.
  3. Melt the butter. Whisk the eggs in a bowl, add the butter and milk.
  4. Add the egg mixture to the dry one and combine carefully - do not mix it too much, otherwise the cake will be too heavy.
  5. Pour one third of the batter into the cake tin, then scatter half of the chopped fruits on top.
  6. 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.
  7. Sprinkle the extra sugar and the and the remaining cinnamon on top of the cake.
  8. 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.
  9. Rest for 15 minutes in the tin, then transfer to a wire-rack to cool.