This lemon spelt cake is one of our go to bakes, its quick and easy to make, doesn’t take long to bake, has a lovely texture, is made using spelt flour so is easier to digest. Is refined sugar free and is made with maple syrup so doesn’t cause a blood sugar spike. It’s a delicious tea time treat and one of our favourites to bring along in our picnic basket. We often wrap this up and bring along when going to visit family and friends. All you need is some parchment paper, string/raffia and some flowers or herbs.
Benefits of Spelt - aids blood circulation, boosts the immune system, regulates metabolism. builds strong bones and aids digestion.
Benefits of Maple Syrup - promotes healthy digestion, maintains sugar level and brain function and reduces stress.
Benefits of Dóterra Lemon essential oil - cleanses the body and aids in digestion, improves the mood.
Benefits of Elderflower - high in Vitamin C, is a powerful antioxidant.
INGREDIENTS
125g softened butter
175g white spelt flour (we love Kells spelt flour) https://kellswholemeal.ie/?s=spelt+flour
2 large eggs we love free range
1 1/2 tsp baking powder
175ml maple syrup
grated zest of 1 lemon or 5 -6 drops of Dóterra lemon essential oil
4 tablespoons milk or elderflower cordial
METHOD
Preheat oven to 180oC. Line a loaf tin with parchment paper. If you don’t have parchment paper grease and flour the tin.
Cream butter until is light in colour you can do this by hand with a wooden spoon or in a mixer with the paddle attachment. Add an egg and 1 tablespoon of flour and mix, then repeat with the second egg.
Add the remaining flour, baking powder and maple syrup and mix together until combined.
Add the milk or elderflower cordial. Pour or spoon into the lined or greased tin and bake for 30 - 40 mins or until a skewer comes out clean.
Leave to cool in the tin then remove and enjoy or wrap up.