Apple Spelt Cake with Ginger and Rooibos Tea
We do like our cake as any reader will know, so while we are not the most daring or delicate of bakers we do like to contribute in a small way to the plethora of cake recipes in the intersphere. So here is the thing. There is a bloggy challenge – Bloggers Bake Off – which follows the weekly themes of the current series of Great British Bake off. It is hosted by two lovely foodies, Helen at The Crazy Kitchen and Jenny at Mummy Mishaps. I wanted to join in, but was stalled by a catastrophic baking fail. You see the challenge was a sweet yeast bake or a tea loaf. Straight off I decided to reapproach Pannetone. I have made it before, indeed I blogged about here. So I tried to do a chocolate pannetone for last week’s baking challenge. I even instagrammed the dough as it sat in the bowl to rise. We waited. And waited.
You know when you look at something so much you lose objectivity.. Had it risen ? maybe just a bit? maybe not? I should have taken this as a bad omen but I stuck it in the oven anyway. It didn’t go well..seems the yeast had gotten all insecure and unhappy, not really done much of a job and the interior didnt really bake well. Underproved and underdone, I could imagine Mary Berry’s withering stare…
So as consolation I turned to the other option, a tea loaf. I took inspiration from a lovely Dan Lepard recipe for an rye flour apple loaf, and adapted it. Replacing rye with spelt, milk with Rooibos tea, and adding ginger and mixed spice instead of cinnamon. I also added a heavy sprinkling of the nibbed sugar that I had planned to use on my pannetone.
It was delicious. The cake batter was hard to resist with its gingery sweet heat. The almonds add softness to the finished cake, and the spelt a nuttiness of flavour that gives this cake a one up from conventional apple cake. You could use wholemeal flour if you do not have spelt, though the latter is pretty widely available so do give it a try. We have used it a lot in breads and pizza baking. We add it to our sourdough starter too from time to time (a mix of rye, strong white and spelt seem to work well for us).
Anyway, back to this cake, a sugar topped fancy loaf cake that will be gone before you know it!
- 2 small Apples, cored, peeled and cut into 1cm cubes (we used Braeburn)
- 1 teaspoon Ginger
- Half teaspoon allspice powder
- 70g ground almonds
- 10g whole almonds chopped
- 150g Spelt Flour
- 2 teaspoons Baking powder
- 1 teabag Rooibos tea
- 75ml boiling water
- 75g unsalted butter
- 50g Golden syrup
- 100g Muscovado Dark Sugar
- 2 medium eggs
- Nibbed sugar to top the cake (or you can use soft brown sugar)
- Grease and line a small loaf tin
- Sprinkle the ground ginger and the mixed spice over the apple cubes and stir the spice through so the apple is evenly coated
- Boil the water and pour it over the teabag. Allow the bag to steep for 15 minutes to get a strong brew then discard the bag.
- In a large bowl, combine the ground almond with the spelt flour and baking powder.
- Over a gently heat, melt the butter, golden syrup and muscovado sugar in a small saucepan until it becomes a thick syrup but don't let it boil.
- Remove from heat and add the tea and the beaten eggs.
- Fold this wet mixture into the flour/almonds.
- Gently mix in the apple pieces
- Heat an oven to 180DegC (160DegC Fan, 350DegF)
- Pour the batter into the prepared cake tin
- scatter the chopped almond and sugar nibs over the batter
- Bake the cake for around 50 minutes (it is ready when a skewer inserted into the cake comes out just dry).
- Allow to cool on a wire rack.
So I am linking this to the Bloggers Bake off. It really is a lovely cake, easy to make and the spelt flour makes for a nice wholesome taste.