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Honey N' Oat Spelt Cake
From the Pinecreek Collection

Spelt flour gives baked goods, such as this cake, a deeper richer flavor than would be the case with all purpose or even whole wheat flour; almost nutty in taste. Many people who cannot tolerate wheat based baked goods can digest spelt baked products without incident because its gluten strength is considered very fragile.



Honey Oat Spelt Cake

Ingredients

  • • 1 cup rolled oats (large flake)
  • • 1 1/2 cups boiling water
  • • 1/2 cup canola oil

  • • 1 3/4 cups spelt flour
  • • 1 tsp baking soda
  • • 1 tsp ground cinnamon
  • • 1/4 tsp salt

  • • 1/4 tsp ground nutmeg
  • • 2 large eggs
  • • 1 tsp vanilla
  • • 1 1/4 cups Pinecreek honey, warmed


Directions

Preheat convection oven to 325F, or regular oven to 350F.
Spray a 9 X 9 baking pan with cooking spray, set aside.

Place the oats in a medium-sized bowl.
Stir in the boiling water and let stand (covered) for 10 minutes.
Stir in the canola oil and let stand (covered) for another 20 minutes.

In another medium-sized bowl combine the flour, baking soda, cinnamon, salt, and nutmeg.
Set aside.

In a smaller bowl, lightly beat the eggs.
Blend in the vanilla and honey.
Add the egg-vanilla-honey blend to the flour mixture.
Stir to mix; add the oat mixture.
Stir until just blended.

Spread cake batter in the prepared baking pan.
Bake for 40 to 45 minutes or until a toothpick comes out clean from the centre of the cake.
Let cake stand at room temperature for 5 minutes before removing it from the pan.
Cool completely before cutting into portions.