Save to your scrapbook

    Date, orange & raspberry spelt loaf cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Date, orange & raspberry spelt loaf cake

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes

    Serves: 10


    Sunflower oil, for greasing
    165g pack pitted Medjool dates
    3 tbsp clear honey, plus a drizzle to serve
    3 British Blacktail Large Free Range Eggs
    100g half fat French crème fraîche, plus extra to serve
    Finely grated zest and 4 tbsp juice from 1 large orange
    150g ground almonds
    100g Sharpham Park Organic Spelt Flour
    1½ tsp baking powder
    ½ tsp bicarbonate of soda
    2 tsp ground mixed spice
    75g raspberries, plus more to serve



    1. Preheat the oven to 180°C, gas mark 4 then grease and line a 900g loaf tin with baking parchment or a tin liner. Boil the kettle. Put the dates, honey and 5 tbsp freshly boiled water into a food processor and process for about 1 minute until creamy and smooth. Scrape the sides of the bowl a few times with a spatula as you go.

    2. Add the eggs, crème fraîche, orange zest and juice (if your orange doesn’t give enough juice, top up with water) and pulse again to combine.

    3. Mix the almonds, flour, baking powder, bicarb, mixed spice and ¼ tsp salt, then sift into the processor bowl. Pulse to a smooth, loose batter. Scrape it into the tin, then scatter with the raspberries and press them in just a little.

    4. Bake for 55 minutes until dark golden, risen to the middle, and a skewer inserted into the centre comes out clean. When ready, cool for
    15 minutes in the tin, then remove to a cooling rack. Serve warm or cold, drizzled with a little more honey, and with more crème fraîche
    and raspberries on the side.


    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars