- 15 g butter (room temperature, for dusting)
- 20 g whole-wheat spelt flour (for dusting)
Preheat the oven to 160 C fan mode or 180 C standard (top-bottom). Coat the baking (bread or cake form) pan with the butter that was mentioned for dusting. Then add flour, dust the pan and set aside.
- 115 g butter (room temperature)
- 80 g sugar
- 1 bowl (large)
- 1 hand mixer with beaters
Let’s start with the wet ingredients. Beat butter and sugar to creamy consistency.
- 2 eggs (large)
- 1 tsp vanilla extract
- salt (a pinch)
Add salt, vanilla extract and eggs one at a time to the butter & sugar mixture. Beat the ingredients briefly, until it’s pale & creamy.
Now add all of the milk. Quickly beat to combine milk with the mixed ingredients from previous step.
- 210 g whole-wheat spelt flour
- 1½ tsp baking powder
- ⅛ tsp baking soda
- 1½ tsp ground cinnamon
It’s time for our dry ingredients. Place a sieve on top, add the flour, cinnamon, baking powder, and baking soda. If baking soda is not available, add 1/2 tsp more baking powder. Sieve all the dry ingredients into the wet ingredients bowl. Mix it using a whisk until all the ingredients are well combined. If using a electric mixer, be careful to not over-beat at this stage. Over beating results in gluten development and makes the cake really dense.
Now pour the batter into the prepared baking pan. And it’s ready to go into the preheated oven. Bake it for 35 to 45 minutes or until a toothpick comes out clean.
The cake has to cool down for 10min in the baking pan. Then tap it out of the baking pan and cool it on a wire rack for 10 more minutes. Optional: If needed you can dust some powdered sugar and cinnamon mixture or whipped cream on top while serving the cake. Enjoy it.