|Spelt yogurt cake with strawberries|
I bet you read that title, wrinkled your nose, and thought "Ick". All the while thinking "Yogurt and spelt? In cake? Those do not go in a cake." They do though! Really really well even! Keep reading to see how and then try this for yourself, you will not be disappointed.
You do not see a lot of dessert baking in my recipes shared so far because I do not have the temperament for the fussiness that dessert baking often requires. This cake works for me because I measure everything into my bowl, combine it well with a whisk, then pour the batter into a pan and bake. I don't bother with mixing this or that first or measuring ingredients out into separate batches, or even using a mixer at all. That is my kind of baking.
|Cake in the holder, all fancy like|
A delicate flavor, moist texture, and delicious all on it's own, yogurt cake is a great place to start on your road to dessert baking. Or if you are like me, a terrific place to start and then linger for a long long time. This simple cake is also a perfect starting point for a young baker in your house. You truly can't 'mess it up' and the sense of pride and accomplishment in being the creator of Sunday dinner dessert is a great thing to see in your child's face. This cake is easy to put together quickly, the recipe ratios are not difficult for me to remember and the final cake is delicious plain or as a backdrop for fresh fruit, jams, jellies or flavored whipped cream. This is a great recipe to have at your fingertips heading into the summer fruit season.
Spelt Yogurt Cake
The French classic cake using spelt flour.
- 1 cup spelt flour
- 1/2 cup rice flour (brown or white)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 cup yogurt
- 1/2 cup olive oil
- 3 eggs
- 2 tsp zest, 1 tsp vanilla orange zest, lemon zest, vanilla (all optional)
- Preheat your oven to 350 (F). Butter a 9 inch round cake pan or something equal in size, then line the bottom with a piece of parchment paper. Be sure to butter the paper too.
- Combine all ingredients in a large bowl and mix well using a whisk. Pour the batter into your prepared pan and bake for 30 - 35 minutes. Bake until a toothpick comes out clean from the middle, no longer.
- Cool the cake in the pan on a rack for about 20 minutes. Remove from the pan after 20 minutes to finish cooling completely.
- Serve with fresh fruit, jam, jelly, whipped cream, or just as is. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: One 8 or 9 inch round