Fresh flour recipe
A soft spelt loaf cake with lemon, poppy seeds and a fine fresh-flour crumb.
Milling note
Mill spelt very fine for cakes. If your mill has warmed the flour, let it cool before adding to the batter.
Ingredients
- 180 g freshly milled white or light spelt flour
- 120 g caster sugar
- 120 g softened butter
- 2 eggs
- 80 g Greek yoghurt
- 2 tbsp poppy seeds
- Zest of 1 lemon
- 1 1/2 tsp baking powder
- Pinch of salt
Method
- Heat the oven to 170 C and line a 900 g loaf tin.
- Beat butter, sugar and lemon zest until pale.
- Beat in the eggs one at a time, then fold in yoghurt.
- Mix flour, baking powder, salt and poppy seeds, then fold into the batter.
- Spoon into the tin and level the top.
- Bake for 45 to 50 minutes until a skewer comes out clean.
- Cool in the tin for 15 minutes, then turn out.
Fresh flour starts at the mill