Comments on: Spelt Lemon Cake

By: Kirsten

Kirsten — Wed, 01 Feb 2012 23:43:22 +0000

Turning this into soaked Kamut Sesame Orange cake. I had made it into Orange Spelt cake last month and thought I’d try something new. I don’t have a Bundt pan so last time I used an angel food cake pan, but this time I’m going for a 9 x 13 approach. It’ll be baked up after kiddos are in bed. Hopefully they’ll be able to sleep through the fantastic smells.

By: 17 Healthy-er Valentine’s Day Treats | GNOWFGLINS

17 Healthy-er Valentine’s Day Treats | GNOWFGLINS — Fri, 11 Feb 2011 19:04:04 +0000

[...] spelt lemon cake can be made with sprouted or soaked flour (I recommend spelt or whole wheat pastry). It may look [...]

By: Wardeh

Wardeh — Tue, 12 Oct 2010 23:10:31 +0000

Sammi — What about palm sugar, date sugar, or maple sugar? Grind them up fine in a blender or food processor.

By: Sammi

Sammi — Tue, 12 Oct 2010 20:12:03 +0000

I have been looking for a recipe for cake that I can have. I found this recipe by accident. I was wondering if there is something that I can substitute for the rapadura. Since this is made from cane juice, I can not have it. I have a bit of a sweet tooth and since all of my dietary restrictions, I have not been able to satisfy that urge.

By: Links I’ve Liked 3/19 « A Well-Armed Laura Ingalls Wilder

Links I’ve Liked 3/19 « A Well-Armed Laura Ingalls Wilder — Fri, 26 Mar 2010 02:29:34 +0000

[...] – Spelt Lemon Cake [...]

By: Tuesday Twister ~ December 8, 2009 ~ Celebrating Mom’s and Baba’s Birthdays! « The Prairie Tide

Thu, 10 Dec 2009 17:40:35 +0000

[...] Spelt Lemon Cake: HAPPY BIRTHDAY MOM AND BABA!!! I made this cake for their birthdays this weekend. It was really good. Mom made vanilla ice cream with Jersey cream and together, it made a delicious dessert! I doubled the syrup and used plain Rapadura instead of powdered. The result was a slightly firmer cake. [...]

By: Erin Davy

Erin Davy — Sun, 04 Oct 2009 22:20:25 +0000

Hi Wardeh,
I always read all the NT-type bloggers & have grand intentions of trying many of the recipes, but I rarely do. It seems these days that I usually end up just rushed for time & end up converting my old sand-by recipes to more NT friendly versions of themselves…(nothing wrong with that, but…)
Anyway, my hubby is a ‘dessert guy’ & it’s just something that is not on my radar- in my mind, dessert is for special occasions or when company comes, not for everyday fare. But I saw this & saved it so I could attempt to fit it in sometime soon, as a special treat for JoeBacon. I have an excalibur & do all my own sprouting, drying & grinding.
I did change the coconut milk to my homemade raw buttermilk, I figured it would be an ok sub & I had tons of Bmilk taking up precious space…
I used real rapadura too. I followed your link to the “Powdering Rapadura” post you did & it looks like regular organic cane sugar….I did not see an update on that so I am going to clarify. Rapadura, is REALLY unprocessed. It looks dirty & the size varies from powder to normal sugar crystal size & maybe a bit larger. It tastes way less sweet & very molasses-like. I do use Organic Cane Sugar when I’m making something where the texture & performance of regular sugar is really required, sometime honey or rapadura really just don’t cut it.
So, for this recipe, I really wasn’t sure, but my pantry dictated that I use real rapadura ( I was out of the other!) I had tried rapadura for a few different types of baked goods lately & most just don’t quite work, either they are not sweet enough or the molasses taste is too strong… or the texture is just not right. So I went ahead & powdered it for this recipe & used it in both the syrup & the cake & it work out great! Thanks for that tip – I had not come across that before!
The cake turned out very nicely. I used a Pampered Chef Bundt Pan that I’d got new on eBay months ago & had not even used yet! The outside of the cake was a bit dry, but I think it’s because once I turned it out of the pan onto a plate to cool, I let it sit the oven (which was still a bit warm)…
I would recommend to anyone else to make sure to space the holes so that the outer edge of the cake is getting a good dousing of the syrup, I wasn’t real careful about placement & again my outside was a bit dry anyway, so that would have really helped.
I served it with whipped cream & decaf french press last night & yes, JoeBacon was a happy camper. My DS, 13 yrs, was not a big fan though, I think it was just too dry for him…
However, this morning we turned it into French Toast & he was in love!
Thanks for the awesome recipe! Keep up the good work!
.-= Erin Davy´s last blog post… Raspberry Balsamic Martinis =-.

By: Wardeh

Wardeh — Wed, 23 Sep 2009 12:47:35 +0000

Hi, Linda! Even though I don’t have a nice dehydrator myself, I’m planning to look into the Excalibur and also some stainless steel dehydrators (there are a few listed here – http://www.pleasanthillgrain.com/dehydrators.aspx – and also there is a SausageMaker brand). I know the Excalibur gets rave reviews and lots of lots of real foodies have one, but it bothers me that it is plastic. Let me know what you find out/choose. I’d be interested in hearing your opinion!

By: Linda Z

Linda Z — Wed, 23 Sep 2009 05:38:40 +0000

I’m interested in buying a food dehydrator, or maybe even making one. Any suggestions of what to consider or look for in a dehydrator?
Thanks,
Linda from Canada

By: Maria

Maria — Mon, 03 Aug 2009 02:12:51 +0000

I made this cake yesterday. I have to admit that when I put it into the oven I really didn’t think it was going to turn out. The batter was so thick and I thought I messed it up. Much to my surprise, it turned out amazing! I was very happy with the result!! I did omit the flax meal and add 2 eggs instead. Thanks for a winner!!