Sunday, 29 August 2010


I took a recipe that I saw on Laura's journal (originally from here) for Apple Cider Pound Cake and tweaked it a tiny bit to fit the ingredients I have in the house (I had only a little bit of brown sugar left, so added in golden caster to make it up) and because I love the taste of spelt, I substituted in some of that and increased the baking soda to make up for that...

Serves 8:-
Calories (kcal)312.0
Carbohydrate (g)41.3
Protein (g)8.3
Fat (g)12.9
Fibre (g)2.9


  • 40g Butter
  • 25ml Cider Vinegar
  • 10g Baking Powder
  • 150g Wholemeal Flour (strong)
  • ½ Tsp Ground Cinnamon
  • 2 Eggs, Medium
  • 250g TOTAL Greek Yoghurt
  • 115g Wholemeal Spelt Flour
  • 30ml Grapeseed Oil
  • 90g Golden Caster Sugar
  • 70g Demerara Sugar
  • ½ Tsp Salt


1. Pre heat oven to 180C and coat the tin with some spray oil (I used a standard sized round cake tin).
2. Combine the flour, salt, baking powder and cinnamon in a bowl.
3. In a separate bowl combine the sugar, oil, butter, yoghurt, eggs and vinegar.
4. Mix the dry into the wet until you are left with a stiff batter (it will be pretty stiff – don’t worry!).
5. Fill your tin with the mixture and press out evenly.
6. Bake for 30 – 35 minutes until slightly golden.
7. Allow to cool and then store in the fridge, or slice and freeze individual slices.

If serving as a whole cake, sprinkle with some sieved icing sugar for presentation – then serve with yoghurt, ice cream, custard or a sweet sauce made by mixing a teaspoon of apple cider vinegar, 1 tablespoon of agave syrup and 1 tablespoon of Greek yoghurt (this is how it is pictured above).

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