Spelt orange cake from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 07, 2016

    This cake may look plain, but it is absolutely delicious. I made a few small substitutions - I used confectioner's sugar since I did not have superfine on hand, and also used milk mixed with a couple tablespoons of sour cream in place of the cream. Accidentally, I added the full amount of sugar called for in the cake batter, rather than setting 50g aside for the glaze. Fortunately, the cake was still not overly sweet. The orange flavor is fresh and fragrant, the spelt flour adds a nice nuttiness, and the crumb is light and tender. However, the Imperial measurements listed in the U.S. addition appear to be incorrect, so stick with the metric measurements listed. Also, a small amount of batter dripped out of my spring form pan in in the oven, so I advise placing it on a baking tray.

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