Spelt cake with poppy seed filling
Did you know that a sponge cake doesn't have to be just marble with cocoa? Try our spelt sponge cake with a marble filling made from poppy seeds. The basic dough is standard for a classic marble sponge cake.
Mix all the dry ingredients separately and the wet ingredients together. Mix the semi-liquid dough and pour it into the lined sponge cake mold. Keep some of the dough in the bowl, but it will be slightly less than if we were making a marble sponge cake. Instead of 2 tablespoons of cocoa, add about 80 g of poppy seed flour, 2 tablespoons of jam (we used our homemade currant jam made from a mixture of all three types of currants), juice of half a lemon and a little rum to the rest of the dough. Mix thoroughly so that all the ingredients are well combined and pour into the mold.
Bake at 180°C with hot air for about 50 minutes. The poppy seed filling is denser after baking the cake and the cake is pleasantly soft.
- 2 cups of plain spelt flour
- A cup of sugar
- Phosphate-free baking powder
- 2 eggs from Happy Hens
- Cream for whipping
- Milk as needed
Mix all the dry ingredients separately and the wet ingredients together. Mix the semi-liquid dough and pour it into the lined sponge cake mold. Keep some of the dough in the bowl, but it will be slightly less than if we were making a marble sponge cake. Instead of 2 tablespoons of cocoa, add about 80 g of poppy seed flour, 2 tablespoons of jam (we used our homemade currant jam made from a mixture of all three types of currants), juice of half a lemon and a little rum to the rest of the dough. Mix thoroughly so that all the ingredients are well combined and pour into the mold.
Bake at 180°C with hot air for about 50 minutes. The poppy seed filling is denser after baking the cake and the cake is pleasantly soft.
