Chocolate spelt cake
Very easy and delightfully light chocolate cake. The spelt flour adds to the depth of flavour with the ground rice adding a little crunch to the texture.
Equipment
- Loaf tin 25 x 13 x 7 cm
Ingredients
- 250 g eggs
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 250 g oil
- 100 g plain flour
- 150 g spelt flour
- 50 g ground rice
- 2 tsp baking powder
- 100 g ground almonds
- 40 g cocoa powder
- icing sugar for dusting
Instructions
- Preheat the oven to 160C.
- Grease and line the loaf tin with parchment and set aside.
- Sieve the flours, ground rice, ground almonds, cocoa powder and baking powder 3 times to ensure they are fully combined and set aside.
- Whisk the eggs and sugar in a stand mixer until a sabayon mixture at ribbon stage is achieved.
- Add the vanilla and slowly pour in the oil whisking on high to emulsify the mixture.
- Fold in the dry ingredients.
- Pour the mixture into the prepared loaf tin and bake for 60-70 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool for 5 minutes before lifting the cake out by the parchment paper and place on a cooling rack to fully cool.
- Dust with icing sugar to decorate.