Spelt and olive oil cake


This simple and super easy cake combines some of my favorite ingredients: olive oil (aren’t you surprised?!), blood oranges, rosemary and spelt flour. Spelt is a great alternative to regular wheat flour as it contains minerals such manganese (good for bone and brain health), phosphorus (which has detox properties) and zinc (fights common colds). It also contains vitamin B3- a great immune system and mood boost! It is also high in fibers and its gluten is easier to digest since it’s more water soluble and more fragile.

When baking with spelt flour just remember to use a bit more baking powder (or lievito Bertolini) since it doens’t rises as much as regular 00 flour.

  • 2 blood oranges, zest and juice

  • 250 grams sugar

  • 3 eggs

  • 150 grams extra virgin olive oil

  • 300 grams milk

  • 100 grams 00 flour

  • 200 grams spelt flour

  • 16 grams Lievito Bertolini or 2 teaspoon baking powder

  • 1 large sprigs of fresh rosemary, leaves finely chopped

Grease and line a 23cm cake tin or use parchment paper.

Rub the zest through the sugar until fragrant.
Beat in the eggs until creamy and thick. Add the milk, olive oil and orange juice and stir.
In a separate bowl, combine the flours, baking powder, salt and rosemary. Make a well in the centre of the flour mixture and slowly pour the wet ingredients into it, stirring gently as you go with a spatula or wooden spoon. Mix until just blended then pour into cake tin.
Bake at 180C for 45-50 minutes or until golden brown and a skewer inserted in the middle comes out clean.