Spelt, apple & poppy seed cake


This is another modified recipe (here is the original tray bake from Susi’s Bakery). Wanted to make a birthday cake on a Sunday while staying over at parents’ house, which is far away from shops. No plain (wheat) flour in the house – just bread flour (rye, spelt). Came up with the following recipe, for a large circular tin:

For the dough, blend together:

250 g spelt flour
about 100 g butter
about 50 ml vegetable oil (or sunflour, rapeseed, groundnut etc)
about 150 g sugar
vanilla essence
a dash of rum (or aroma)
creamed poppy seeds (Heat and stir 70g ground poppy seeds with a dash of milk, a dollop of butter and a tbsp of sugar to form a porridge like substance. You can also add a bit of marzipan after cooking, if you’ve still got Christmas leftovers…)
1/2 cup of fromage frais/greek yoghurt/plain yoghurt/buttermilk
3-4 egg yolks
3-4 egg whites (beaten)
milk to soften the dough

Spread half the dough onto the bottom of a cake tin.

Add a layer of peeled, cored and thinly sliced apples (about 3 apples, depending on size – I used Cox).

Add 1 mashed banana to the remaining dough and spread it over the apple layer.

Sprinkle chopped almonds around the edges of the cake.

Bake for about 45 mins at 160 degrees celsius.

The cake tastes really good.



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