Spelt and walnut cake

Spelt and walnut cake

By
From
The Art Of The Larder
Makes
1 x 20cm cake
Photographer
Mike Lusmore

The ancestor of modern milled wheat flour, white or wholegrain spelt is enormously useful in various kinds of baking. With a delicious nutty flavour and a good crumbly texture when used in baked goods, spelt has less gluten than mass-produced wheat, making it easier on the digestive tract for some people. With the walnuts, the characteristics of spelt excel in this recipe.

Ingredients

Quantity Ingredient
150g pitted dates
150ml freshly brewed tea, (use boiling water if you prefer)
1/2 teaspoon bicarbonate of soda
3 eggs
100g soft brown sugar
150ml sunflower oil
200g spelt flour
2 teaspoons baking powder
75g walnuts, chopped
spelt flakes or rolled oats, to top and add through

Method

  1. Preheat the oven to 180°C and line a 20cm cake tin.
  2. Put the dates and the measure of tea or water into a small saucepan and bring to the boil.
  3. Remove from the heat and blend, then stir in the bicarbonate of soda and allow the mixture to cool.
  4. In a bowl beat together the eggs and sugar until light and fluffy, then mix in the oil, spelt flour, baking powder and walnuts. Finally add the blended date mixture and mix well.
  5. Pour the mixture into the prepared cake tin and bake for 50–60 minutes, until golden brown, firm to touch and a skewer inserted into the centre of the cake comes out clean.
  6. Remove from the oven and leave to cool on a wire rack before cutting into slices and serving.
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