Spelt Yellow Cake
This spelt yellow cake swaps the usual white flour for an ancient wheat, and the result is a classic butter cake with a slightly nuttier crumb. The method is the familiar one: cream the butter and sugar, beat in the eggs, then alternate sifted dry ingredients with milk so the batter stays smooth. It suits anyone who wants an everyday vanilla cake with a bit more character in the flour.
Instructions
Heat the oven to 175°C (350°F). Grease a baking pan and dust it with flour.
Beat the butter and sugar together until the mixture is pale and fluffy. Add the eggs and beat them in, then mix in the vanilla.
Sift the spelt flour, baking powder and salt together. Add the dry ingredients to the batter a little at a time, alternating with small splashes of the milk, and mix until just combined.
Scrape the batter into the prepared pan and bake at 175°C (350°F). The cake is done when a skewer pushed into the center comes out without moist crumbs, which the source puts at about 30 minutes.
Make it personal.
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