This is Brydie’s Spelt Apple Cake recipe, which I’ve slightly tweaked so my husband can eat a small slice from time to time. It’s lovely cake that just shouts autumn – it’s dense and moist, and scented with everything I associate with this time of year.
Tweaks: I’ve reduced the cinnamon, which Mr Misky detests, and upped the spices again with added nutmeg and mace. Mace gives it a warm flavour. I also left the skins on the apple slices because they were very thin, and the skins are good for you. Brydie’s recipe is here.
Brydie’s Apple Spelt Cake
220g or 2 cups wholemeal spelt flour
125g softened butter or margarine
2 beaten large eggs
1/2 cup natural unflavoured bio yogurt
1/3 cup (1:1) Stevia+sugar or 1/2 c honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 (pinch) mace
1 tsp baking powder
1 tart apple, cored and sliced, but with skin left on
Preheat the oven to 180c/160c Fan/350F/G4, and prep a 21cm springform cake tin with parchment paper. I grease the tin slightly so the paper stays in place better. A standard cake tin will work fine also, I think. Springform is my preference because they’re so easy.
Cream the softened butter, sugar/honey and vanilla together in a mixer bowl. Add the cinnamon, beaten eggs and natural yogurt.
Lightly stir together using a fork or small whisk the baking powder and spelt flour, and then add it a tablespoon at a time to the mixing bowl. Mix thoroughly.
Spoon it into the greased and parchment paper lined tin. Push the apple slices into the cake mixture, and bake at 180C for 30 – 40mins, or until a toothpick test comes out clean.