Here is another new spelt flour cake recipe; Spelt Raspberry Lemon Cake. This moist and light spelt cake combines two of my favourite flavours, lemon and raspberries, that cake is not too sweet and perfect with a cup of tea or coffee.
I usually make this raspberry lemon cake with frozen raspberries as I always have them in my freezer, but if you have access to fresh raspberries add these instead.
I have made this with white spelt flour from Craggs & Co but would also work using plain flour or even self-raising flour. Tip if you're using self-raising flour leave out the baking powder.
Takes = 20 mins prep
Bakes = 45 mins
Makes = 23cm round – 8-10 pieces
- Fresh or frozen raspberries – 100g to 150g (3/4 cup to 1 cup)
- White Spelt Flour – 165g (about 1+ 1/3 cup)
- Unsalted butter (cubed room temperature) – 165g (about 3/4 cup)
- Castor Sugar – 150g (about 3/4 cup)
- Baking Powder – 2 tsp
- Bi Carbonate of Soda – 1/2 tsp
- Small Lemon – zest - 1 tsp + juice 1 tbsp
- Milk (oat milk works well too) – 3 tbsp
- Greek Yoghurt – 1 tbsp
- Eggs – 3
- Icing sugar sprinkle
Raspberry Drizzle (optional)
- Cream cheese – 50g
- Sifted icing sugar – 70g
- Raspberry juice – 1-2 tsp
- PREHEAT oven 160˚C fan, 180˚
- BUTTER and line a 23cm (9 inch spring form tin) or square tin.
- MIX in a small bowl or jug the lemon juice to milk and let it curdle slightly about 10 mins.
- WHIP butter and castor sugar together until fluffy and pale in colour.
- ADD eggs one at a time.
- ADD in zest and yoghurt to the curdles milk mix until just combined.
- ALTERNATE between adding flour, the lemon/yoghurt mix. Ending with flour.
- TOSS the raspberries in a little flour (about 1 tbsp), this stops them from sinking to the bottom of the batter.
- POUR batter into your baking tin and drop in the raspberries. * in the video I folded them in. Even though I folded them in flour they sunk but the cake still tastes amazing.
- BAKE in warm oven for 35-40 minutes, until golden, test with a cake skewer and ensure the skewer comes out clean. If you would like a few more raspberries bake for 10 minutes then drop a few more gently on the top.
- COOL before serving dust with icing sugar or drizzle with a raspberry cream cheese drizzle.
- DRIZZLE – add cream cheese to the sifted icing sugar and mix wit a spoon until combine and smooth, add a few drops of the raspberry juice (or pink food colouring if you don't have any juice from your raspberries).
SUE'S BAKING TIPS
- RASPBERRIES – when I filmed the video I only put in 100g but should have added more.
- RASPBERRY DRIZZLE – I always have frozen raspberries in the freezer. I defrost 1/2 cup then use the liquid from the defrosted raspberries for my drizzle. You can mash up the fresh raspberries and sift through a sieve to remove any seeds. I find this a little labour intensive and like the quicker option.
- OAT MILK – I often use oat milk in my cakes it works well in recipes like this is you would like to swap out the whole milk
- FLOUR – if you would like to use self-raising flour then skip using the baking powder. Using plain flour or all-purpose flour use the same quantities and leavening additives.
- NO RASPBERRIES – swap out for blueberries, strawberries or this cake would be perfect left as a plain lemon cake. Add a lemon drizzle on top instead - add lemon juice to flavour instead of raspberry liquid.
- NO GREEK YOGHURT – add lemon juice to the milk and curdle it.