This is another of the type of cakes I regard as everyday 'snacking' type cakes. The ones that you keep in the cake tin to grab a piece of as you pass by. Not a posh dessert, but something simpler, just to keep you going. But this cake was no less delicious for that.
I would almost call it frugal - it felt that way to me because I was using up lots of bits of ingredients that I had lying around the place, as you will be able to tell from the ingredients list! However, I don't think it was a particularly cheap cake to make - it still contains butter and eggs and the spelt flour isn't exactly a routine ingredient for many people. Frugal in spirit I think (and the pictures are certainly frugal - please excuse them!).
The spelt flour was a new product that I had seen in the supermarket and wanted to try. I have enjoyed cakes and breads made with spelt flour in the past and wondered what the Dove's Farm flour would be like. Although I have only used it for this cake, I'm pleased with it. One of the brands I have bought in the past is full of bits of husk, which pretty much necessitates sieving it, and then picking through the bran to get the husks out and then adding the bran back in so as not to lose the weight of flour, or the nutritional benefits of that part of the flour. It's a pain! But the Dove's Farm flour doesn't seem to have husks in as far as I can tell.
Spelt honey cake
175g butter, softenend
80g caster sugar
90g honey, melted *
100g plain flour
100g wholemeal spelt flour
scant 2 tsp baking powder
60g buttermilk (the end of a pot used for a different cake)
* I used a runny honey, but it had crystallised and wouldn't squeeze out of the squeezy nozzle (I'm going to stop buying squeezy honey - I never get it all out before it crystallises), so I chopped the top off the bottle, spooned it into a pan and melted it very gently over a low heat, just to get rid of the crystals.
- Preheat the oven to Gas 4/180C. Grease and line an 8"/20cm square tin. Mine was a shallow rather than deep tin.
- Cream the butter and sugar until slightly lighter in colour.
- Add the flours, baking powder, honey (which was warmish), eggs and buttermilk and continue to beat until well combined.
- Spoon into the prepared tin and level. Bake for 40-50 minutes (ish, I can't quite remember!) until well risen and golden and springy to the touch.
- Allow to cool on a wire rack.
As I said above, I hadn't intended this to be a decorated cake, and was more interested in the flavour that the honey and spelt flour gave the cake. To this end I should really have used a more interestingly flavoured honey! It was a lovely, moist tasty cake. There was a slightly wholemeal flavour, which was good, and the honey was discernable but subtle. I think I'd definitely make this again, but would use a better honey to get a more obvious flavour. I think mine was just a fairly generic runny honey.
Nice cake, went down well at work!