Description
This Spelt Blood Orange Snack Cake is a delightful treat that perfectly balances the sweetness of blood oranges with the earthy flavor of spelt flour. The addition of fresh rosemary adds a unique and aromatic twist to this moist and flavorful cake.
Ingredients
Scale
Blood Orange Puree:
- 4 Blood Oranges, Cut Into Pieces, Seeds Discarded
- 3/4 Cup Light Buttermilk, Divided
Dry Ingredients:
- 3 Cups Light or Whole Grain Spelt Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Finely Chopped Fresh Rosemary
Wet Ingredients:
- 2 1/2 Cups Sugar
- 1/2 Cup Butter At Room Temperature
- 1/2 Cup Olive Oil
- 4 Large Eggs At Room Temperature
- 1 Teaspoon Vanilla Extract
Additional:
- Powdered Sugar
Instructions
- Preheat the oven: Preheat oven to 350 degrees F. and lightly grease a 9-inch bundt or springform pan.
- Prepare the orange puree: Place the orange pieces in a food processor with 1/4 cup of buttermilk and pulse until blended.
- Combine dry ingredients: In one bowl, stir together the flour, baking powder, salt, and rosemary.
- Mix wet ingredients: In another bowl, using an electric hand mixer, beat together the sugar, olive oil, and butter until blended.
- Incorporate eggs and flavors: Add the eggs one at a time, beating well between each addition. Then mix in the remaining buttermilk and vanilla extract.
- Combine wet and dry mixtures: With low speed, alternate adding the blood orange mixture and flour mixture until just combined.
- Bake: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg