Simply Spelt Flour Olive Oil Cake - Dairy Free
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
My olive oil cake is light, fluffy, and spongy. It’s flavored with the earthy taste of spelt flour, complemented by meyer lemon and cinnamon, like a delicious hot toddy.
If meyer lemons are not available to you, feel free to sub them for regular lemons. The flavor will be slightly different but equally as tasty. If you are unfamiliar with meyer lemons, they are a cross between a traditional lemon and an orange, and have a sweet, mellow, perfume-y scent.
This simple cake can be served as a light breakfast, mid-afternoon snack, or as dessert. It pairs well with any kind of tea, herbal tea, or coffee.
If you prefer to serve it with something sweeter, in lieu of frosting or glaze, try serving it with some creamed honey loosened with cinnamon and lemon juice.
Ingredients for Simply Spelt Flour Olive Oil Cake - Dairy Free
3 large eggs
1/2 tsp pure vanilla extract
1/2 cup powdered sugar + 1 tbsp. for dusting at the end
1/4 cup brown sugar
1/2 cup olive oil
1/4 cup Meyer lemon juice + 2 slices of fresh lemon for garnish
1/2 cup water
1 1/2 tsp ground cinnamon
1 1/2 cups Hockley Valley Light Spelt Flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp sea salt
How to make Simply Spelt Flour Olive Oil Cake - Dairy Free
Preheat the oven to 350F and either grease or line with parchment paper, a round 8 inch cake pan.
Whisk together the eggs, vanilla, powdered sugar, and brown sugar. Add the olive oil and lemon juice and whisk well. Finally, add the water and whisk well. Add the cinnamon, spelt flour, baking powder, baking soda, and sea salt, all at once and whisk until well combined. Be sure not to overmix the batter.
Pour the batter into the lined cake pan and bake on the middle rack of your oven for 20 - 22 minutes. The top should be golden brown and spring back when you tap the center.
Allow the cake to come to room temperature, then dust with powdered sugar and garnish with some fresh lemon slices.
Makes one 8 inch round cake
Olive oil cake is a classic Italian recipe that is made regularly in many homes. It was a staple food at Sunday lunch at my Nonno and Nonna’s house when I was growing up. Although to us it was just regular pound cake, because this was how we did it! In North American culture we call it “olive oil cake” which differentiates it from typical pound cake that is not typically made with olive oil.
