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Moist Spelt Orange Layer Cake

Last updated on 
Moist Spelt Orange Layer Cake

This moist spelt orange layer cake recipe was a birthday cake recipe I made for my husbands birthday this year. He loved it so much that I thought I would share with you. How do I make this spelt orange cake moist? I add yoghurt and oil to the batter. As layered cakes go, this is relatively simple to make and a delicious cake if you don't want to use a piping bag and you want an impressive cake for an occasion. To add extra pizzaz this orange cake is filled with marmalade jam between the layers and decorated with a not too sweet cream cheese icing, fresh figs and toasted flaked almonds.


Ingredients

  • Sifted Spelt Flour/ Regular Flour – 250g (about 2 cups)
  • Baking Powder – 1  1/2 tsp
  • Bi Carb soda – 1/2 tsp
  • Pinch of salt
  • Castor Sugar – 75g (about 3/4 cup)
  • Light Brown Sugar – 75g (about 3/4 cup)
  • Orange Juice – 1-2 tbsp
  • Orange zest – 1 tsp
  • Vanilla Extract – 1 tsp
  • Large Eggs (beaten) – 2
  • Greek yoghurt – 180g (about 3/4 cup)
  • Vegetable oil – 75ml (1/3 cup)
  • Decorate – sliced figs, toasted almonds and pearl orange sugar
  • Filling – orange marmalade 1-2 tbsp

Cream Cheese Icing

  • Unsalted butter – 80g (about 3/8 cup)
  • Cream cheese – 125g (about 1/2 cup)
  • Icing sugar – 125g (about 1 cup and 1/4 cup)
  • Orange juice – 1 tsp

Method

  1. PREHEAT oven 180˚C, 160˚C fan. Lightly grease your 2 x 20cm (8 inch) cake tins and line with baking paper.
  2. WHISK flour, baking powder, bicarbonate of soda and salt, then set aside.
  3. ADD oil and sugar together in a medium bowl and whisk until combined.
    Then add in beaten eggs, yogurt, and extract until smooth. Using a paddle attachment on your stand mixer or by hand.
  4. FOLD the dry and wet ingredients together, but do not over-mix.
  5. POUR the batter in your two prepare tins.
  6. BAKE for 30 to 40 minutes or until the skewer comes out clean. Tip – check with a skewer at 30 minutes, do not overcook.
  7. COOL for 15 minutes before removing from the cake tins.
  8. COOL for at least an hour before icing and decorating.
  9. FROSTING beat butter and cream cheese together with a whisk attachment on a medium speed until smooth and creamy. This could take 2-3 minutes. Add 1/2 of the sifted icing sugar, and combine on low to start, stop and scrap the sides of the bowl down if needed. Continue with the rest of the icing sugar and add the orange juice. Chill in the fridge and wait for the cakes to cool.
  10. DECORATE with sliced figs, rose petals and chopped pistachios.
  11. CHILL covered to store. This cake is best eaten within 48 hours.

Sue Maree P Baking Tips

  • Equipment: standing mixer fitter with whisk attachment
  • Equipment: 2 x 20cm (8 inch) cake pan, parchment paper
  • Preparation time: 15 minutes
  • Cooking time: 30 -40mins
  • Difficulty: Medium level baker