Kiwifruit Banana Spelt Cake

by | Jun 19, 2013 | 13 comments

Kiwi Banana Spelt Cake - Cook Republic

 

Spelt is an ancient grain, a species of wheat that prevailed long before the hybrid version that we use today. Spelt flour is very high in nutrients and has more protein than the modern wheat. The gluten in spelt is gentle and can be enjoyed by many who might have a wheat allergy but is not suitable for people on a gluten free diet. It is nuttier and sweeter and is absorbed more easily by the body. In baking because it doesn’t rise as much as regular flour, it produces cakes and breads that have the consistency of a pie or a dense quiche.

 

Kiwifruit pulp - Cook Republic

 

I have baked with spelt before but never by itself. I have always mixed spelt flour with a lighter regular flour to maintain an aspect of fluffiness in my baked goods. But this time around I not only went solo with spelt but used a wholemeal version too. For a nutrient rich afternoon tea, I baked a Kiwi Banana Spelt Cake. Because I knew that spelt flour would render this cake very dense, I baked it in a very wide cake pan so it was only as high as a pie. It looked beautiful sitting low on the plate topped with only a few slices of kiwifruit and a drizzle of lemon syrup. Although the cake felt almost like a fudge, it was quite light to eat.

 

Kiwifruit And Banana Spelt Cake - Cook Republic

 

But I must be honest here. I was a bit concerned to see how little it had risen. Warm from the oven with a drizzle of the lemon syrup, it was delicious and more-ish but I still had my doubts because I really wanted to share it with you and I wasn’t sure if I was going to be able to. So I took it to my friend Petra’s and the girls all had a slice each and said it was very nice for a healthy treat. Jodie had two slices which made me feel more confident about sharing the recipe. When I got back home, Nick had three slices (he literally eats and enjoys anything I make, so it doesn’t count!). But after holding him hostage for nearly an hour sounding off my doubts to him and hearing him enthusiastically negate them all, I decided to share the recipe.

 

Banana Spelt Cake With Kiwifruit And Lemon Syrup

 

Kiwi Banana Spelt Cake

 

This is a beautiful more-ish cake that makes you feel good on the inside. This cake might be suited to a more adult palate or adventurous young ones but if you make it with regular flour, everyone will want a piece of it! If you bake it I would love to hear your thoughts on it so do leave a comment and share. x

 

 

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KIWI BANANA SPELT CAKE

A simple more-ish afternoon cake baked with the ancient goodness of spelt flour and an interesting combination of kiwfruit and banana for a nutrient rich treat.

 

Ingredients

2 1/2 cups wholemeal spelt flour
1/2 cup coconut flour
2/3 cup brown sugar
1/2 cup milk
3 kiwifruit peeled and processed to a pulp
2 large over ripe bananas
90g butter, melted and cooled
1 tablespoon vanilla essence
1 1/2 tablespoon ground cinnamon
1 teaspoon ground cardamom
2 teaspoons mixed spice
1/4 teaspoon salt
3 eggs
extra kiwifruit slices and icing sugar to serve

for the lemon syrup
1/2 cup water
1/4 cup raw sugar
juice of half a lemon

 

Method

Preheat oven to 180C. Grease and line a 10 inch round springform cake pan.

Combine spelt flour, coconut flour, cardamom, cinnamon, mixed spice, salt and sugar in a large bowl.

Whisk eggs, butter, milk and vanilla in another bowl. Add the kiwi pulp and banana. Mix well.

Add the wet mixture to the dry mixture and mix gently until combined. Pour batter in the prepared tin and bake in the preheated oven for 45 minutes. Remove from the oven and cool until just warm in the tin.

Prepare the lemon syrup by heating all the ingredients in a saucepan on medium heat until it comes to a boil.

Pour lemon syrup on warm cake. Top with kiwfruit slices and a dusting of icing sugar (optional).

 

My Notes

If you like your cakes fluffier and lighter, you could substitute the spelt flour for plain flour and replace coconut flour with dessicated coconut.

You could also skip the lemon syrup topping and spread Nutella or a simple chocolate ganache on top. (This cake is not very sweet).

Do not overmix the batter after adding the bananas.

Cake is best had warm and within a day or two of baking.

 

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Note – This post first appeared on Kidspot Village Voices as part of the 3 Post series I did for them for VOICES OF Australai 2013 Top 5 Food & Well Being Finalists. 

Find More Recipes By CategoryBaking Cake Fruit Whole Food

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

13 Comments
  1. Katrina

    I’m so glad you did decide to share this… it’s such an interesting recipe. I can’t wait to try it myself!

    Reply
  2. Charul @ Tadka Masala

    Sooo with you on the whole confusion thing and then there are times when my cousin tell me to not to share the recipe and I try to negate all his doubts. But this thing is g=fun for sure! As always, loved the pics. 🙂

    Reply
  3. Daisy@Nevertoosweet

    Very intersting 🙂 I’ve never baked or made anything with spelt but you sure make it look moist fudgy and delicious will find time to make it soon!

    Reply
  4. Rosa

    A wonderful cake! I love its texture.

    Cheers,

    Rosa

    Reply
  5. Lianne

    I love banana cake and this sounds yum! Love it when banana cakes are made with a twist! hehe Looks so moist and something I definitely want to try soon! x

    Reply
  6. Marnely Rodriguez-Murray

    What a unique recipe! Love the photos, as always, gorgeous!

    Reply
  7. Colette @ JFF!

    Never baked w kiwis before.
    This cake looks so luscious!
    I’m trying my hand at it tonight! xo

    Reply
  8. Mireia

    Looks delicious (and for sure it tastes the same!)
    Idon’t know how the spelt flour tastes, so must try it soon!!

    Reply
  9. Chung-Ah | Damn Delicious

    I haven’t made anything with spelt yet but I’m sure that’ll change VERY soon. Plus, I’ve been meaning to cook more with kiwi too!

    Reply
  10. Juan Ellingboe

    Really awesome looking, It’s gonna be baked by my for sure!

    Reply
  11. Zoë

    Hi Sneh,
    I made this cake on the weekend for my family and it was a hit!! I used gold kiwifruit as they are sweeter and creamier than the green ones and replaced the coconut flour with organic shredded coconut. I pureed the kiwis and bananas together in the food processor and it made a delicious treat on its own! My 2 children (3 and 5), husband, mum and her partner all loved the cake and I will definitely be making it again. I read your apprehension about posting this recipe and am grateful that you did 🙂
    Thanks,
    Zoë

    Reply
  12. Ambra

    I LOVE baking with spelt, the grain of the ancient Romans. I’m always on the lookout for recipes which involve it, and often use half spelt in recipes that call for white flour or whole wheat so thank you!

    Reply

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