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Spelt, lemon and maple drizzle cake
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Spelt flour and maple syrup make for a richer, nuttier and altogether more grown-up drizzle cake.
190g unsalted butter, softened, plus extra for greasing
190g white spelt flour
2 large eggs
2 tsp baking powder
3 lemons, zest of 3 and juice of 1
180ml maple syrup
1 lemon, zest and juice
70g caster sugar
200g caster sugar
1 lemon, thinly sliced
1. Preheat the oven to 180 ̊C, gas mark 4. Grease and line the base and sides of a 900g loaf tin with baking parchment. Using electric beaters, beat the butter until very soft and creamy. Beat in the remaining ingredients until well mixed. Spoon into the prepared tin and level the surface. Bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean.
2. For the lemon drizzle, mix the lemon zest and juice with the sugar. As soon as the cake comes out of the oven, prick it several times with a skewer, then slowly pour the lemon drizzle all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out.
3. For the candied lemons, dissolve the sugar in a saucepan with 150ml water. In a separate pan, cook the lemon slices in briskly simmering water for 2 minutes, then drain. Put the lemon slices in the sugar syrup and bubble over a gentle heat for 18-20 minutes, until soft and translucent. Remove to a tray lined with baking parchment and, once cooled, use to top the cake.
Typical values per serving: