This recipe was specially developed for our partnership with California Olive Ranch. When asked about her inspiration for this recipe, Sarah, our resident recipe specialist, explains, “Being from Bob’s Red Mill, I wanted to be sure to make this as whole grain as possible. Everyone’s go-to whole grain flour seems to be wheat, so I decided to use something structurally similar but perhaps not as well know to most bakers. Spelt has a great mildly nutty flavor, is nutritionally rich and is highly water-soluble so the body absorbs the nutrients quickly. Baked goods using spelt have a tendency to be slightly more dense which is why I chose to only use spelt flour for half of the total flour. Many quick breads contain the addition of nuts. I wanted to accentuate the nutty flavor of spelt and thought it would be fun to replace nuts with cooked spelt berries. The substitution worked out great, adding a lovely light chew to the cake and increasing the whole grain content for extra nutrition.”
Olive Oil Spelt Cake with Caramelized Apples
Yield one 9 inch round
- 1 Tbsp California Olive Ranch Extra Virgin Olive Oil
- ¾ cup Bob’s Red Mill Evaporated Cane Juice
- 1 ½ pound firm Apples, peeled and sliced ¼ inch thick
- ¼ cup Bob’s Red Mill Organic Spelt Berries
- 2 cups Water
- 3 Tb Bob’s Red Mill Organic Golden Flaxseed Meal
- ½ cup Water
- ½ cup California Olive Ranch Extra Virgin Olive Oil
- 1 cup Bob’s Red Mill Evaporated Cane Juice
- 1 ½ tsp Vanilla Extract
- 1 ½ cups Bob’s Red Mill Unbleached White Pastry Flour
- 1 ½ cups Bob’s Red Mill Organic Spelt Flour
- 1 Tb Bob’s Red Mill Baking Powder
- 1 tsp Cinnamon
- 1 cup Water
Rinse spelt berries under cool running water. Cover spelt berries with about 2 inches of water. Refrigerate and let soak 8 – 12 hours.
Drain spelt berries and rinse well. Place rinsed spelt berries and 2 cups water in a small pot. Simmer until the spelt berries are very soft, about 90 minutes. Drain and let cool.
Preheat oven to 350°F and lightly oil a 9 inch round cake pan with olive oil.
To make the caramelized apples, heat 1 tablespoon olive oil and evaporated cane juice in a skillet and stir to combine. Let cook, stirring occasionally until golden. Add apple slices and cook, gently stirring, until well-coated and just softened.
Once apples are cool enough to handle, arrange them on the bottom of the prepared cake pan in a decorative pattern.
In a small bowl, combine flaxseed meal and ½ cup water and let sit 5 minutes.
In a medium bowl, sift and combine flours, baking powder and cinnamon. In a separate bowl, whip olive oil and evaporated cane juice until well combined. Add vanilla extract and flaxseed mixture and mix to combine.
Add dry mixture to wet, alternating with remaining 1 cup of water, and mix to combine. Do not over-mix. Fold in cooled spelt berries.
Pour batter on top of the apples in the prepared pan. Bake at 350°F for 40 – 60 minutes until a toothpick inserted in the middle of the cake comes out clean and the edges begin to pull away from the sides. Let cool and unmold onto a serving platter. Makes one 9 inch round cake.