Olive Oil, Spelt and Orange Loaf Cake

La Cocina de Babel
Olive Oil, Spelt and Orange Loaf Cake Recipe
9
520
50

Description

You are in the mood for a cake, but want to keep it a more on the healthier side. This orange loaf cake uses olive oil instead of butter for a more waist friendly cake. Made with spelt flour, this is a dense cake that is also a friendly dessert option for those with wheat sensitivities. Flavored with orange zest, this cake is dense, moist, with a hint of citrus flavor. A wonderful cake to serve at a brunch.

Ingredients

  • 2 eggs (medium, at room temperature)
  • 125 milliliters olive oil
  • orange (Grated peel of an)
  • 175 milliliters buttermilk (or semi-skimmed milk)
  • 180 grams sugar
  • 200 grams spelt flour (white)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Directions

  1. Preheat the oven to 160C.
  2. Grease a loaf tin and set aside.
  3. Beat the eggs in a large bowl.
  4. Add the olive oil, orange peel, buttermilk (or milk), and sugar, and mix well.
  5. Sift the flour, baking powder, baking soda, and salt over the mixture and gently mix all the ingredients together until smooth.
  6. Pour the mixture into a loaf tin and bake for 50–55 minutes or until a skewer inserted in the center comes out clean. (If the loaf appears to brown too quickly, cover with aluminum foil.)
  7. This cake will keep fresh and moist for up to 5 days if stored in a metal container or storage bag.
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NutritionView more

520Calories
Sodium15%DV370mg
Fat49%DV32g
Protein12%DV6g
Carbs19%DV56g
Fiber12%DV3g

PER SERVING *

Calories520Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat5g25%
Trans Fat
Cholesterol110mg37%
Sodium370mg15%
Potassium210mg6%
Protein6g12%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber3g12%
Sugars48g96%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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