Chocolate Spelt Cake

Makes one large loaf

5

eggs


200g

Sugar


1 tbsp

Vanilla sugar


250 ml

Sunflower oil


300g

Spelt flour


2 heaped tsps

Baking powder


100g

ground hazelnuts (You can use ground almonds)


40g

cocoa powder


2 heaped tsps

Yoghurt


80g

chopped hazelnuts or chopped chocolates


Method

Pre-heat the oven to 160 °C and grease a large loaf tin.

Beat the eggs, sugar and vanilla sugar together until the mixture is pale and fluffy. Mix the Spelt flour with the baking powder and sift into the batter. Add the ground hazelnuts, cocoa powder and sunflower oil and mix well. Add the yoghurt (I tend to use Greek Yoghurt as I always have it in the fridge) and at last mix in the hazelnuts or chocolate pieces (or both).

Bake in a moderate hot oven (160 °C) 45-55 minutes, depending on your oven. Test with a wooden skewer, if the skewer comes out clean the cake is ready to come out of the oven.

Leave to cool, take out of the tin and dust generously with icing sugar.

Delicious served in slices with butter.

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