This lovely recipe is a family favourite and uses wholemeal spelt flour, which is a fantastic flour to bake with (and has more protein and fibre than other flours). It also uses cold pressed rapeseed oil (another fantastic baking ingredient and alternative to diary fat) and, of course, honey! Serve it up with a dollop of crème fraiche or fresh cream (or ice cream if you have a sweeter tooth)! You can make in a 2lb or two x 1lb loaf tins.

Ingredients (serves 12)

90ml cold pressed rapeseed oil
100g raw honey
80g unrefined muscovado sugar
175ml milk
1 egg
1 tsp baking powder
350g wholemeal spelt flour
1 tsp dried cinnamon
1 tsp dried ginger


Firstly, preheat your oven to 170°C and grease and line your loaf tin(s). In a bowl, mix the flour, baking powder, cinnamon and ginger. In a saucepan on a low heat, add the rapeseed oil, honey and sugar and gently heat until melted.  Remove the pan from the heat and add in the milk and beat in the egg.  Add the wet ingredients to the flour mixture, folding and really well to make sure all the dry ingredients are mixed in.  Pour into the tin(s) and bake in the oven for approx. 45 minutes (2lb loaf tin) or 30 mins (two 1lb loaf tins).  To protect the top from cooking too fast, it helps to place a large metal tray on the shelf above. The cake will be ready when you press the top and it springs back up, or when you insert a skewer into the centre of the cake and it comes out clean.

We hope you enjoy eating this one and it becomes one of your favourites!

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