At this time of year pearled spelt is my go-to grain in risottos, casseroles, stews and homemade bread. Its lovely grainy taste and satisfying texture makes it an indispensable ingredient in my larder. I’m a big fan of Sharpham Park, which has an unrivalled range of organic spelt produce. But what I didn’t realise until just recently is that spelt works in sweet recipes too. If you don’t believe me, just try this…
175g Sharpham Park organic white spelt flour
2 tsp baking powder
½ tsp bicarbonate soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp mixed spice
50g ground almonds
150g light muscovado sugar
75g Sharpham Park bran flakes, finely crushed
225g grated parsnips
Rind of 1 orange, grated
3 free range eggs
150ml vegetable oil/rapeseed oil
2-3 tbsp milk
To make the frosting:
100g cream cheese
100g icing sugar
Rind of 1 orange, grated and 1 tbsp orange juice
1 Preheat oven to 180/350/Gas 4. Grease a 23cm deep round cake tin or springform tin and line the base with baking parchment. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a mixing bowl then stir in the almonds, sugar, bran flakes, grated parsnips, orange rind and raisins. Mix well.
2 Beat together the eggs, oil and milk and mix together with the dry ingredients. If the mixture is too stiff add more milk – it should be a soft dropping consistency. Tip the mixture into the prepared tin and bake in the oven for approximately 40-45 minutes, or until just firm to touch. If the cake appears to be browning too quickly turn the oven down and cover with a little greaseproof paper. When cooked, turn out and cool on a wire rack.
3 For the frosting, beat together the cream cheese, icing sugar and orange rind and juice, and when the cake has cooled, spread the frosting over the top and serve.
Recipe: Rachel Green (rachelgreen.co.uk). Great British Spelt Recipes will be launched on April 1 at greatbritishspeltrecipes.com to coincide with Bowel Cancer Awareness Month. There are recipes from Heston Blumenthal, Hugh Fearnley-Whittingstall, The Fabulous Baker Brothers, Yotam Ottolenghi, Mark Hix, Rachel Green and Sophie Dahl.Read more →