Spelt orange cake

Spelt orange cake

Scandinavian Baking
10 pieces
Columbus Leth

Spelt has been really popular for the last 20 years and, in the canteens that I run in Denmark, I am often asked to serve spelt cake. Frequently, however, that is because a lot of people mistakenly think spelt is gluten free. It is not. But it is a great grain and I really appreciate the taste. In this cake, spelt works wonderfully with the orange.


Quantity Ingredient
300g butter, plus more for the tin
300g caster sugar
1 organic orange, finely grated zest, plus more for the top of the cake
4 eggs, lightly beaten
100g plain flour
150g wholegrain spelt flour
2 teaspoons baking powder
150ml freshly squeezed orange juice
100ml double cream


  1. Preheat the oven to 180°C. Lightly butter a 24cm diameter springform tin and line the base with baking parchment.
  2. Using an electric mixer, cream the butter with 250g of the sugar and the zest until light and fluffy. Gradually add the eggs, beating well after each addition.
  3. Sift in the flours and baking powder and fold into the batter, then fold in 100ml of the orange juice and the cream. Pour the mixture into the prepared tin and bake for one hour.
  4. Meanwhile, in a saucepan, boil the remaining 50ml of orange juice with the remaining 50g of sugar for a few minutes until it starts thickening. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the orange syrup; let it sit in the tin for at least 10 minutes, to absorb the syrup.
  5. Decorate with more orange zest, then serve warm or cold.
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