Having quite enjoyed the spelt cake that I made a few weeks ago, I decided to adapt the recipe to see if I could make it fit my tastes better. And what a result I had with my Spelt cinnamon and sultana cake - it was seriously yummy. The ticket to baking with spelt is to add more liquid than you might do with wheatflour. This is quite a plain cake but good if you want cake but not something laden with butter icing or chocolate. Healthy I reckon.
The recipe: 4 oz butter/marg 4 oz caster sugar 2 eggs 5 oz spelt flour (I used wholemeal) 2 oz sultanas sploosh of milk 2 tsp cinnamon (I like things to be really cinnamonny).
Cream together the butter and sugar. Beat in 2 beaten eggs. Stir in the flour, cinnamon and sultanas and a sploosh of milk to loosen. Bake in a 23cm round tin (or you can bake it in a 18 cm tin as I did and make a few cupcakes at the same time) at 180C for 30mins or until a knife/skewer inserted comes out clean (hence the little holes in the top of my cake).
I've now got some white/refined spelt to try so look out for another spelt recipe soon.
I love books, baking and my boyfriend, and love to write about the first two. I particular love "forgotten" books, books brought out of obscurity by republication and those still languishing in obscurity. I'm currently reading my way through all of the Virago Modern Classics, but taking in other books along the way.