Tag Archives: spelt cake

Spelt & buttermilk chocolate cake


All my friends and family know that I don’t like chocolate – or coffee. There is something about them that really doesn’t work with my body. I can take both in strongly diluted form, but otherwise, I start feeling sick immediately. As a baker, I’ve never made a proper chocolate cake, or seen the need to, since everyone around me probably knows what they should taste like more than me. This year, I’ve decided to break that pattern and use my dear friends as guinea pigs (they don’t seem to mind!). My first attempt was a spelt and buttermilk chocolate cake, based on this recipe. The first version was made with honey, since the test person in question did not tolerate standard sugar. It was tasty, but a little bit dense. The second version I made with golden caster sugar (reduced amount – the original recipe calls for more sugar than flour!) and an extra egg.

Overall, this cake is a bit volatile. It either turns out the most perfect cake you’ve ever had, or the biggest disaster to emerge from your oven. Maybe has to do with the American cup conversion? In any case, I have tried to modify the recipe so that this volatility is significantly reduced, because the perfect version of this cake is just too perfect to have anyone miss out on it – even chocophobes like me!

This is the result:

225ml water
125g unsalted butter
40-50 g cocoa powder

300g white spelt flour (you can also use plain white or wholemeal spelt)
250g sugar – I use a combination of golden caster sugar and vanilla sugar (or you can add vanilla flavouring)
1 tsp bicarbonate of soda

3 medium eggs
1/2 pot of buttermilk (about 150ml)

In a pot or pan, heat the water and dissolve the butter. Stir in the sieved cocoa powder.
In a bowl, combine flour, sugar, vanilla and bicarbonate of soda.
Mix the liquid with the dry ingredients, and add the buttermilk and eggs.

Put everything into a large round cake tin and cook at Gas Mark 5 (180 degrees) for about 40-50 mins.
Dust with icing sugar before serving.


Spelt, apple & poppy seed cake


This is another modified recipe (here is the original tray bake fromĀ 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.