My friend Gemma and gluten don’t get on and I’ve recently introduced her to spelt flour. She’s also trying to cut down on sugar and, as I’ve given up on processed sugar, I’ve adapted Kirsty’s Savoury Cake for her.
The recipe is for a 1lb loaf tin. I felt that it would be better for the spelt flour and encourage a rise and it did. If you want to try it in a 2lb loaf tin then double the ingredients but the cooking time is approximately the same.
Preheat your oven to 180 centigrade and then line a 1lb loaf tin with greaseproof paper.
Sieve together 125 grams of spelt flour with 1/2 teaspoon of baking powder. There may be a few tiny husks at the bottom of the sieve but just chuck these in. Give the ingredients a quick mix with your hands.
Fry or grill (frying is faster) 75 grams (cooked weight) of streaky bacon. While waiting for that to cool chop 35 grams of unsalted cashew nuts. Some pieces will be finer than other. Grate 75 grams of strong cheddar cheese and put all these ingredients to one side.
Whisk 75mls of olive oil (I use a pale on so that the flavour doesn’t dominate the cake) with 50mls of semi-skimmed milk and 25 grams of skyr or low fat greek yoghurt. Add about a 1/2 tablespoon of freshly ground salt and 1/2 teaspoon of freshly ground black pepper and whisk again.
In a large bowl whisk 2 extra large eggs until pale in colour and at the beginning of being fluffy. You need the extra large eggs to help the cake rise. Beat in the liquid mixture.
Add the bacon, cashew nuts and cheddar cheese to the flour and mix well with your hands and add this to the egg mix. Fold in gently with a metal tablespoon ensuring that all the ingredients are mixed in but not roughly enough to knock the air out.
Pour into your prepared tin – it shouldn’t be a sloppy batter – and bake in the oven for 30 – 40 minutes. When a skewer can be inserted and come out clean it is cooked. Mine was ready in 30 minutes.
I’m not sure if this will freeze well as it’s not going to last long enough to get to the freezer.