Spelt Raspberry Sponge Cake (reduced sugar, low fat)
Using spelt flour and less fat & sugar, this spelt raspberry sponge cake recipe is not only heathier and lighter, but delicious, too.
Servings: 6 slices
Ingredients
Cake
- 20g (1½ tbs) butter (melted and slightly cooled)
- 100g (⅚ cup) spelt flour (see note 1)
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate (baking soda)
- 40g (⅓ cup) sugar (see note 2)
- 1 large egg
- 90g (¼ cup) Greek yoghurt (see main post for substitutions)
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
Raspberry Sauce
- 70g (½ cup) frozen raspberries
- 1 teaspoon water
Instructions
- Pre-heat the oven to 180°C (350ºF) and grease a 6 inch cake tin (I used a springform).
- Melt the butter and set to one side.
- Prepare the raspberry sauce by heating the berries and water together until the fruit softens. Mush them a little with a fork until they become a thick sauce. Set to one side.
- Mix the flour, baking powder, baking soda and sugar together in a bowl.
- Beat the egg then whisk in the Greek yoghurt, oil and vanilla extract along with the cooled butter. Pour into the dry ingredients and mix until just combined.
- Pour into the prepared tin (the batter will be very thick) and then using a knife, swirl the sauce into the batter.
- Bake for around 20 minutes, until the top is firm to the touch and an inserted skewer comes out clean.
- Cool in the pan for ten minutes or so, then either turn out onto a wire rack, or remove the outside layer (if using a springform pan). Allow to cool completely and then slice and enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- There isn't much sugar in the recipe which naturally results in a less sweet cake. You can add more sugar if you prefer, without altering the result too much.