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Cakes

Fresh Pineapple Spelt Cake with a Pineapple Frosting (lower fat and sugar)

Fresh Pineapple Spelt Cake with a Pineapple Frosting (lower fat and sugar)

113 Shares

Kladdkaka Cupcakes with a Chocolate Fudge Topping (gluten free or spelt flour)

Kladdkaka Cupcakes with a Chocolate Fudge Topping (gluten free or spelt flour)

54 Shares

Spelt Blueberry and Lime Cake (low fat and no refined sugar)

Spelt Blueberry and Lime Cake (low fat and no refined sugar)

28 Shares

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

70 Shares

Gingerbread Spiced Dark Chocolate Brownies

Gingerbread Spiced Dark Chocolate Brownies

623 Shares

Whole Orange & Raisin Spelt Muffins (low fat and less sugar)

Whole Orange & Raisin Spelt Muffins (low fat and less sugar)

15 Shares

Gluten Free Swedish Apple Cake (adaptable)

Gluten Free Swedish Apple Cake (adaptable)

591 Shares

Banana Bread with Cream Cheese and Maple Syrup Frosting (low fat and no refined sugar)

Banana Bread with Cream Cheese and Maple Syrup Frosting (low fat and no refined sugar)

32 Shares

Summer Berry Drizzle Loaf Cake

Summer Berry Drizzle Loaf Cake

48 Shares

Homemade Butterscotch and Daim Layer Cake with Butterscotch Frosting

Homemade Butterscotch and Daim Layer Cake with Butterscotch Frosting

41 Shares

The Spelt Kitchen

Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like. INGREDIENTS 100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate TOPPINGS A couple of extra cookies and Maltesers to sprinkle over the top DIRECTIONS 1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.

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