Cinnamon and Spelt Streusel Cake


  • 125g Doves Farm Organic White Spelt Flour
  • 3 tsp baking powder
  • 2 tbsp cinnamon
  • 100g butter
  • 125g caster sugar
  • 2 eggs
  • 3 tbsp milk
  • butter, for tin
  • 100g ground almonds
  • 125g demerara sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp icing sugar
  • 2 cinnamon sticks, optional


Cinnamon Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of an 18cm/7” round deep cake tin or insert a baking liner.
  3. Measure the flour, baking powder and cinnamon into a bowl and stir to combine.
  4. Put the butter and caster sugar into a mixing bowl and beat together until light and fluffy.
  5. Break the eggs into the bowl one at a time, beating after each addition.
  6. Sieve the prepared flour blend into the bowl, add the milk and stir to combine.
  7. Tip the mix into the prepared tin and smooth the top.

Streusel Topping               

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