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RECIPE

Honey spelt cake

Unlike many recipes, there's no waiting necessary for this sweet treat. It's also a keeper - if well-wrapped.

articlemain
  • place PRE 10 minutes
  • place COOK 40 - 50 minutes
  • place SERVES 2 cakes
  • printicon

Michelle explains that her recipe was originally given to her by friend, Karen: “It was originally made with only golden syrup but for the bakery I decided it ought to follow tradition. That first year when the planning and baking for pretty much all festivals and events happened a matter of days before, there was little time to rest the cakes. A trial with spelt flour made a tender cake that could be eaten on the day of baking or kept for several weeks; ageing honey cakes is fairly traditional and some can only be enjoyed after maturing for at least a week. Marta and I worked on this recipe until it took its current form and it hasn’t changed since.”

Recipes from Modern Sourdough, White Lion Publishing, £22

  • Preheat the oven to 160ºC. Line 2 x 1.25kg loaf tins with baking parchment.
  • Place the flour, sugar, baking powder, cinnamon and water in a large bowl or a freestanding mixer fitted with paddle attachment. Stir until just mixed then gradually add the eggs, whisking constantly or with the mixer running, until well combined.
  • Add the oil in a slow, steady stream and finally add the honey and golden syrup and stir until completely mixed.
  • Divide the mixture equally between the lined tins and bake for 40–50 minutes or until a skewer inserted into the centre comes out clean. l Don’t open the oven for the first 40 minutes to avoid the cakes collapsing.
  • Remove the cakes from the oven and set aside to cool in the tins.
  • Once cold, remove the baking parchment and wrap well in cling film.
  • The cakes will keep for 2–3 weeks in a cool place.
Ingredients

467g white spelt flour

350g caster sugar

24g baking powder

16g ground cinnamon

373g water

280g/6 whole eggs, beaten

346g sunflower oil

272g honey

272g golden syrup

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