Cinnamon and Spelt Streusel Cake

Name: Cinnamon and Spelt Streusel Cake
Ingredients: CAKE; 125 g Doves Farm Organic White Spelt Flour; 3 tsp FREEE Baking Powder; 2 tbsp cinnamon; 100 g butter; 125 g caster sugar; 2 eggs; 3 tbsp milk; butter, for tin; TOPPING; 100 g ground almonds; 125 g Demerara sugar; 1 egg; 2 tbsp milk; 1 tsp icing sugar; 2 cinnamon sticks, optional

Makes 1 cake

Calling all cinnamon lovers, this cake was created for you! A slice of this very moreish cake goes well with a cup of tea or coffee, or as a sweet treat in the packed lunch box.

13 Reviews / Write a review

Free from Soya

Vegetarian

Ingredients

CAKE
125g Doves Farm Organic White Spelt Flour
3 tsp FREEE Baking Powder
2 tbsp cinnamon
100g butter
125g caster sugar
2 eggs
3 tbsp milk
butter, for tin
TOPPING
100g ground almonds
125g Demerara sugar
1 egg
2 tbsp milk
1 tsp icing sugar
2 cinnamon sticks, optional

Cake

Rub some butter around the inside of an 18cm/7” round deep cake tin and pre-heat the oven.
Measure the flour, baking powder and cinnamon into a bowl and stir to combine.
Put the butter and caster sugar into a mixing bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Sieve the prepared flour blend into the bowl, add the milk and stir to combine.
Tip the mix into the prepared tin and smooth the top.

Topping

Put the almonds, Demerara sugar, egg and milk into a bowl and mix together using a fork.
Spread the topping over the cake.
Bake for 40-45 minutes.
Cool the cake in the tin for 20 minutes before carefully turning it out onto a rack to cool.
When cold sieve the icing sugar over the cake and decorate with the cinnamon sticks.

Equipment

18cm/7” round deep cake tin, parchment paper and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes

Its insulting to this cake to say it is perfect to accompany morning coffee or add to a lunch box - it is that, but, and if it is decorated with strawberries and a little creme fraiche to hold them in place and it will stand out on any tea table or as a desert. More importantly, recipewise, I replaced the sugar with Stevia (using 95g instead of 100g - all other ingredient quantities remained as printed) - stunning.

By Phyllis Jones

20 Jul 2017

Considering my gaff in putting the quantity of milk for the topping (2 tablespoons) in with the cake ingredients- things turned out well. To try to balance things up, I doubled most of the ingredients, except the sugar- though I kept the topping exactly as listed online. The cake took twice the baking time, and - needless to say - lacked sweetness. In terms of its consequent size, it pretty well filled an 8 inch tin, and so at its peak was around 3.5 inches tall, more like the size of cake we here in our corner of England are accustomed too. The cake was fairly moist- with no signs of being underdone. To compensate for the lack of sugar in the crumb, I used a very straightforward recipe for cinnamon buttercream, and split the cake into three layers and sandwiched layers- this worked well. Despite the extended baking time (about 70 minutes) the topping was still very tasty. I also added into the cake mix a small amount of both ginger and mixed spice. We will be returning to this recipe soon- possibly to take to friends. I think it might need some aesthetic attention as it might not stand out on a table amidst other more recognisable favourites. In terms of flavour, it ticks a lot of important boxes!!!

By Mr Nick Bryan

20 Oct 2016

I made this last night but added fresh apple and some raisins and although it did take longer to cook than the stated cooking time it is absolutely amazing, especially warm - will definitely be making it again.

By Mrs victoria phillips

26 Mar 2016

This cake is delicious, I followed the recipe to the letter (1 1/2 tbsp milk in the base / 2 tbsp milk for the topping) and it was amazing with some creme freiche. I have just made it again and added a layer of chopped pears before layering on the topping. I also only added 50g ground almonds as I ran out so i added 50g oatmeal. It did take longer to cook second time round due to the pear but still delicious and so easy. Also looks great presentation wise and it's quite a big cake.

By Mrs Hayley Greenham

08 Mar 2016

I have just made this using DF SR white flour free from Gluten. I didn't have enough ground almonds in the cupboard so used half almonds half semolina for the topping. Lovely crust. The cake is absolutely delicious hot from the oven. I'm trying to be dairy free though suspect it wouldn't work as well with coconut oil.

By Ms Debi Evans

18 Oct 2015

Yum great tasting cake. First time I've cooked with spelt, nice change. Didn't have enough almonds so combined 50/50 almonds & coconut with dark muscavado. Cooked in a loaf tin which took longer. Great with creme fraiche.

By Mr David Smith

27 Sep 2015

Ive made this twice and it's so good! The second time I used dark muscavado in the base and thats turned out great too. Be careful not to overcook as it comes out a little dry but still good!

By Mrs Liz Cooper

31 Mar 2015

Just made this tonight, though I had to use mixed spice instead of cinnamon (I was all out) and added a touch of almond extract to the main batter. It took longer to bake than the recipe stated, but this could be due to our temperamental oven! We each had a slice warm from the oven with vanilla ice cream, and it was really lovely. The topping turns into a sort of almond macaroon - crisp on top and slightly chewy - with a gorgeous, rich, nutty spelt cake underneath. Can't wait to have some tomorrow with a cup of tea! I used wholemeal spelt flour, and it's definitely a little lighter than a 100% wholemeal wheat flour cake would be. :)

By Ms Gillian Slane

16 Feb 2015

Great cake! Had a large gathering at my house today and everyone whats the recipe. Just a bit of a puzzle how do you measure dried cinnamon in ml? I put in a very generous heaped teaspoonand it worked.

By Mrs jane mullen

19 Jun 2011

Couple of questions: 1)What sort of size eggs? 2)What is the water used for (not mentioned in the method), and milk is used in both topping and base. Should I just use milk for both?

Hi Jon, Thanks for your questions. The water in the recipe was in fact a mistake and milk should be used in both topping and base (1.5 tbsps for the base, 2 tbsps for the topping. Medium eggs will be fine to use. Thanks, Doves Farm

By Mr Jon Cook

13 May 2011

Really yummy cake and easy to make. My first attempt at gluten-free baking and I'm very impressed.

By Ms Melanie Maddox

30 Apr 2011

Very quick and easy. Didn't last long either! I didn't have any almonds to hand so I made the topping as a traditional "crumble"(50g butter/50g flour (I used the wholemeal spelt) rubbed together) mixed with the demerara. This worked well but next time I will be trying with the almonds. I served this straight from the oven with left over brandy single cream (from Xmas) and there was barely a crumb left. Another five star recipe from Doves Farm.

By Dr Ella Johns

03 Jan 2011