This old family favourite is a great way to treat the kids in a healthier way. I avoid refined sugar wherever possible and this recipe uses 80g unrefined muscovado sugar and raw honey for sweetness. I’m also a huge fan of spelt flour, and this cake is made with wholemeal spelt. You can adapt the recipe for either a 2lb loaf tin or two 1lb loaf tins, that way you can freeze one and save for later (if it lasts that long).
The images above are made with a 1lb loaf tin (the first one got eaten last night). The images below are a 2lb loaf tin. Eat warm out of the oven, with a dollop of double cream, crème fraiche or yoghurt!
INGREDIENTS (serves 12)
- 90ml cold pressed rapeseed oil
- 100g raw honey
- 80g unrefined muscovado sugar
- 175ml milk
- 1 egg
- 1 tps baking powder
- 350g wholemeal spelt flour
- 1 tsp dried cinnamon
- 1 tbsp dried ginger
Firstly, preheat your oven to 170°C and grease and line your loaf tin(s). In a bowl, mix the flour, baking powder, cinnamon and ginger. In a saucepan on a low heat, add the rapeseed oil, honey and sugar and gently heat until melted. Remove the pan from the heat and add in the milk and beat in the egg. Add the wet ingredients to the flour mixture, folding and really well to make sure all the dry ingredients are mixed in. Pour into the tin(s) and bake in the oven for approx. 45 minutes (2lb loaf tin) or 30 mins (two 1lb loaf tins). To protect the top from cooking too fast, it helps to place a large metal tray on the shelf above. The cake will be ready when you press the top and it springs back up, or when you insert a skewer into the centre of the cake and it comes out clean.