Spelt Flour Almond Cake
Prep time
Cook time
Total time
Serves: 8
  • 175 grams spelt flour (plain flour)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon fine table salt
  • 50 grams almond meal
  • 125 grams unsalted butter
  • 200 grams caster sugar
  • 1½ teaspoon almond extract
  • 2 eggs at room temperature
  • 245 grams natural yoghurt (or sour cream)
  • Zest of 1 small lemon
  • Rose Water Buttercream:
  • 175 grams unsalted butter, softened to room temperature
  • 270 grams icing sugar, sifted
  • 120 grams cream cheese, softened to room temperature
  • 1 tablespoon of milk
  • 2 teaspoons rosewater, use rosewater not rosewater extract.
  1. Preheat oven to 170 degrees. Lightly grease or line with baking paper a 20 cm round cake tin.
  2. Place in an electric mixer bowl, unsalted butter, castor sugar, lemon zest and almond extract. Allow to sit on bench while you prepare all other ingredients.
  3. Sift the spelt flour, baking powder, bicarbonate soda and salt into a large bowl. Add almond meal and stir until all dry ingredients are well combine.
  4. Using an electric mixer beat butter and sugar mixture until light and fluffy. Add eggs one at time mixing well between each egg.
  5. Turn the electric mixer down to low, add flour mixture and yoghurt alternately in three small batches then beat until well combined. Not for too long.
  6. Pour the cake mixture into your prepared tin and bake for about 35 – 45 mins. Test with skewer and make sure the middle of the cake springs back when you push slightly on the middle of the cake.
  7. Allow the cake to stand in the tin for 10 minutes, then turn out and let cool on a wire rack.
  8. While the cake is cooling, combine all the buttercream ingredients in a bowl and using electric beaters, whisk the ingredients together for 3-4 minutes until smooth.
  9. This cake is suitable to freeze.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/cake-styling-workshop/