Orange Drizzle Spelt Loaf Cake

This recipe for orange drizzle spelt loaf cake first appeared on The Culinary Jumble. Images have been updated and the original recipe has been amended slightly.

This cake isn’t healthy. Nope, sorry. It has 100g white, refined sugar. Can’t disguise that. However, it is made with spelt flour and it only has 30g of butter. That’s not too bad, right? 

My original recipe for this orange drizzle spelt loaf cake had half wholemeal and half white regular flour. My first inclination when recreating the recipe for The Spelt Kitchen was to still use wholemeal spelt. Thing is, wholemeal spelt seems a lot denser than regular wholemeal flour and as it’s a cake, I didn’t want it too heavy.

As I’ve said many times, you can substitute the spelt flour in my recipes with regular flour. All you need to do is a straight swap. Simples. 

The cake has vegetable oil and Greek yoghurt. This makes it so soft and light. I like a huge slab, that way, you can really enjoy the sumptuousness of it. Or, I am just a piggy. The orange drizzle is literally the icing on the cake. Delicious. 

For this cake, the orange peel is merely for decoration. If you want to create a wow factor, make my very edible candied clementine peel instead.

If you like my orange drizzle spelt cake, check out my other citrus delights:

Whole lemon cottage cheese cake

Elderflower and lime drizzle cake

Lemon cookie pizza

Jaffa sponge cake

Lighter whole orange muffins

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Orange Drizzle Spelt Loaf Cake

Ingredients

Cake

• 100g (½ cup) sugar
• 30g (2 tbs) butter (softened)
• 3 medium eggs
• 100ml (⅖ cup) orange juice
• 60ml (¼ cup) vegetable oil
• ½ teaspoon vanilla extract
• 100g (3½ oz) Greek yoghurt
• 200g (1¼ cups) white spelt flour (see note 1)
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate (baking) soda

Drizzle

• 2 tbs orange juice
• icing sugar (as much as needed)

Decoration

• orange slices

Instructions

Cake:

• Pre-heat the oven to 175°C (350ºF).
• Cream the butter and sugar and beat in the eggs one at a time.
• Add orange juice, oil, vanilla extract, and yoghurt and beat until smooth.
• Sift the flour, baking soda and baking powder together and add to the wet ingredients, stirring until incorporated.
• Pour into a prepared loaf tin (mine was 25cm x 12cm / 10" x 4¾") and bake in the lower part of the oven for around 30-40 minutes, just until an inserted skewer comes out mostly clean.
• Leave to cool in the tin for a while, then turn out onto a wire rack and cool completely.

Drizzle:

• Add as much icing sugar to the orange juice until you have a very thick but runny paste.
• Drizzle over the top of the cake and leave to set. Top with slices of orange, if you fancy it (or, why not use my candied clementine peel, instead?). Enjoy!

Notes

 

1. You can use spelt or regular flour for this recipe (just use the same amount).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.