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 slightly amended.

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? 

The original recipe for my orange drizzle spelt loaf cake was made with 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 add a touch more flour than my recipe.

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

If you like my orange drizzle spelt cake, why not check out my other Sweet Treat recipes?

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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
• 100g (3½ oz) Greek yoghurt
• 200g (1¼ cups) white spelt flour (see notes)
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate (baking soda)
• ½ teaspoon vanilla extract

Drizzle

• 2 tablespoons orange juice
• Icing sugar

Decoration

• Orange slices

Instructions

• 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) and bake for around 30-40 minutes until an inserted skewer comes out clean.
• Leave to cool in the tin for a while, then turn out onto a wire rack and cool completely.
• 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 harden. Enjoy!

Notes

1. If you'd like to use regular flour, use 220g instead of the 200g mentioned  
2. I use grams in my recipes as weighing ingredients is the most accurate method. However, to help out readers, I have also included the measurements in imperial. Please note that I have not made made the recipe using these, so results cannot be guaranteed.