Spelt and hazelnut cake with chocolate sauce from Supper: Recipes Worth Staying in For (page 164) by Flora Shedden

  • double cream
  • golden syrup
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute a mixture of caster sugar and dark muscovado sugar for light brown sugar; wholemeal flour, plain flour, or white spelt flour for wholemeal spelt flour; almonds or pine nuts for hazelnuts; and honey or agave syrup for golden syrup.

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute a mixture of caster sugar and dark muscovado sugar for light brown sugar; wholemeal flour, plain flour, or white spelt flour for wholemeal spelt flour; almonds or pine nuts for hazelnuts; and honey or agave syrup for golden syrup.

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