I love to bake with olive oil – it is my baking fat of choice. So naturally, I love a good olive oil cake. This, Spelt Lemon Olive Oil Cake, is a twist on the classic version made just ever so slightly “healthier” by using sprouted spelt flour instead of white flour. Use extra-virgin olive oil for a fruitier tasting cake or olive oil for a slightly lighter cake.
I served this cake with fresh macerated strawberries and greek yogurt. Make this even more decadent by serving it with thick homemade whip cream.
WHY SPROUTED FLOUR?
Sprouted flour is made from grains that have been soaked and sprouted before they were milled (aka ground up). Soaking the grains will help aid in digestion by breaking down the grains natural defence barrier called phytates. Sprouting the grain will change the grain from a dormant food to a living food. The process, also, makes the nutrients in the grain more available and easier for your body to absorb. Basically, sprouted flour is easier to digest and higher in nutrients than regular flours. An added bonus, sprouted flours taste more complex than regular flours – for example, sprouted spelt tastes nuttier than regular spelt.
Whenever possible, try sourcing your ingredients organic, local, and fair-trade. Or do your research and find out the sourcing of all your ingredients to make sure they are coming from people you trust, that are making the ingredients with the same values that are important to you.
SPELT LEMON OLIVE OIL CAKE
makes 1 x 9 inch cake
1 -2 lemon
5 large organic eggs, separated
¾ cup olive oil + extra for greasing pan
1 cup sprouted spelt flour + extra for dusting pan
½ tsp salt
¾ cup organic sugar + 1 ½ tbsp for top of cake
1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan with olive oil and dust with flour. Tip pan upside down and lightly bang to remove excess flour.
2. Zest lemon to get about 1 ½ tsp and juice lemon to get about 1 ½-2 tbsp.
3. In a large bowl, combine lemon zest, lemon juice, egg yolks, and olive oil. Beat until well combined. Stir in sprouted spelt flour until just combined. Set aside.
4. In a large bowl (or in a stand mixer), combine egg whites and salt. Using beaters, whip until foamy. Add ¾ cups of sugar slowly into egg whites and continue beating until egg whites hold firm peaks.
TIP: Read this article for a visual guide to egg white peaks, The Kitchn.
5. Add 1/3 of egg whites into lemon batter and gently fold together to lighten the mixture. Once combined, gently fold in remaining egg whites.
6. Transfer batter into greased springform pan. Gently tap pan against work surface once or twice to remove large air bubbles and even out the batter. Sprinkle with remaining sugar.
7. Bake for 40-45 minutes or until a skewer comes out clean. The cake should puff and become golden.
8. Once removed from the oven, allow to cool for 10 minutes before running a skewer around the outside of the cake and removing outside of springform pan. Allow to cool for at least 1 ½ hours.
If you try this, Spelt Lemon Olive Oil Cake, recipe, let me know! Leave a comment, and don’t forget to tag your pictures #shupessoups on Instagram. I am excited to hear from you. Happy cooking!