Guests arriving and a few children to entertain between the rain showers today…. too early in the day to hit the supermarket so I have to work with what I’ve got in the cupboards to try and inject some healthy elements into my sweet treat.

This is another torn out recipe from an every increasing pile. I think on this occasion, another Waitrose magazine has served to spark the idea. Inspiration is everywhere , but do think about how you can raise the nutritional bar when you are scanning the ingredients. The family will never know it’s good for them until you smugly tell them afterwards – ha!

Organic spelt flour is much easier to digest than the commercial white stuff and adding chia seeds look for all the world like poppy seeds but with they are loaded with fibre, protein, Omega-3 fatty acids and various micronutrients. Although in very small doses here,  citrus fruits supply calcium, vitamin C, potassium, folate and vitamin A.  And let’s not forget flavour.

 

 

Spelt and Citrus Drizzle Cake (Serves 8)

190g unsalted butter, softened

190g white spelt flour

2 large eggs

25g chia seeds

2 tsp baking powder

1/2 lemon, 1/2 orange, 1 lime (or equivalent of whatever’s in the fruit bowl), zested and juices of

90g agave syrup

90g maple syrup

For the Drizzle

1/2 lemon, 1/2 orange, zest and juice

80g caster sugar

Candied Fruit Top (Optional)

200g caster sugar

150g water

thin slices of citrus fruit

 

Preheat your oven to 180dg, Gas 4. Grease a loaf tin with spray oil and line with baking parchment.

Pop the butter into your food mixer (how I love thee KitchenAid)or whisk it up with a hand beater until soft, creamy and light in colour. Beat in the remaining ingredients until well combined. Pour into the cake tin and hand the spoon/paddle to a hovering child to enjoy.

Into the oven with it for 35-40 minutes – make sure you it’s firm to the touch on top and a skewer comes out clean before you remove it.

Meanwhile, make the candied fruit – dissolve the sugar in the water over a good simmer in a small saucepan and add the citrus slices. Cook for approx 15 minutes until they are soft and bright. Remove carefully and leave to cool on a piece of greaseproof paper.

Tip this liquid out of the saucepan and add the drizzle ingredients. melt together until clear and fragrant.

As soon as the cake come out of the oven, prick it several times with your skewer and pour the drizzle liquid over the top, letting it soak into the cake. Leave the whole thing to cool in the tim before you plate it and top with the candied citrus slices.

Serve with summer berries and yoghurt or low fat crème fraîche – a taste of summer at any time of the year.