Tuesday, 27 October 2009
Bake of the week: Spelt cinnamon and sultana cake
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.
4 oz butter/marg
4 oz caster sugar
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.