Spelt and Yogurt Cake

The spelt and yogurt cake is a simple and rustic dessert, ideal for breakfast or snack time. Here is the recipe:

Ingredients

• 200 g spelt flour
• 2 eggs
• 125 g plain yogurt (better if Greek for more creaminess)
• 100 g brown sugar (or granulated sugar if you prefer)
• 60 ml seed oil (for example sunflower oil)
• 1 packet baking powder
• The grated zest of one lemon (untreated)
• 1 pinch of salt

Preparation

1. In a large bowl, beat the eggs with the sugar until you obtain a light and frothy mixture.
2. Add the yogurt and seed oil to the egg and sugar mixture, stirring gently until everything is combined.
3. Incorporate the sifted spelt flour with the baking powder, the pinch of salt, and the grated lemon zest, mixing until you obtain a smooth and homogeneous batter.
4. Pour the batter into a cake pan (22-24 cm in diameter) previously buttered and floured or lined with parchment paper.
5. Bake in a preheated oven at 180 °C for about 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
6. Let the spelt and yogurt cake cool before unmolding and serving it.

Trivia

Spelt flour gives the cake a slightly more rustic flavor compared to wheat flour and makes the dessert slightly denser. The use of yogurt, in addition to providing moisture, adds a note of acidity balancing the sweetness of the sugar.

If you want an extra touch, you can add dried fruit such as walnuts or almonds to the batter, or pieces of fresh fruit, such as apples or pears, which pair very well with spelt flour.