Orange Drizzle Spelt Loaf Cake

This orange drizzle spelt loaf cake is surprisingly soft and moist, even though there’s less fat and sugar than regular cakes. A simple, quick cake recipe, whipped up in no time, and made in a loaf tin. 

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Let’s get something straight: this cake isn’t healthy. Nope, sorry. It has 100g white, refined sugar. Can’t disguise that. However, it only has 30g of butter. That’s not too bad, right? 

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. Who cares, either way? 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, and scoff every part of it, make my very edible candied clementine peel instead.

Spelt flour in cakes

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. I think many people are put off from using spelt flour because they believe it is going to create a denser crumb. This couldn’t be further from the truth. White spelt flour produces light, fluffy cakes that you would never know were made with anything other than regular flour. 

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 tsp baking powder
• ½ tsp 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

 

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 this recipe with imperial measurements.

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

 

 

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.