Spiced spelt cake with honey and rosemary roasted nuts

Rituals. There is something very comforting about rituals in a busy, working mums life. For me, it allows me to get things done without really thinking about it. One of my rituals is to bake every Sunday afternoon, despite any prevailing catastrophes, disasters or distractions. Its just my thing. I like to have a nice home made item for the kids lunch box during the week.

But is it possible to bake after walking through the door at 6pm from a day at the beach, AND make dinner AND prepare the children for their bath, all at the same time without losing my composure. Yes, it really is. My husband will quite happily agree that I’m not the worlds most organised woman, but when it comes to food preparation and making sure my family eats, I’ve got it covered.

The best tip I can give anyone is to actively use your freezer! And by that I mean, regularly review the contents to make sure everything is current and neatly placed into containers or zip locked bags so you can assess what you have at a glance. Stock your freezer with lots of fish, vegetables, meats and fruits (such as berries etc).

So this is my plan of attack on a Sunday night when I walk through the door at 6pm. Usher the kids to the bathroom to shower, pull out the salmon and put in the oven to bake, retrieve potatoes, cut in diagonal slices and put in water to boil to make potato salad (the smaller the piece of potato, the quicker it cooks). Have hubby check on kids and turn on TV for them so I can continue without being interrupted by a constant stream of “when is dinner”. Get onto making my spelt and honey nut cake whilst everything is bubbling and baking. Once cake is prepared (preparation takes about 10 mins), put into oven. Grab the glass of wine that my lovely hubby has poured and have a quick chit chat whilst making a potato salad dressing by putting olive oil, vinegar, mustard and honey in a jar and shake.

Check on cake, fish and potatoes. Take fish out of oven and rest the fish. Drain potatoes, top with dressing and a bunch of roughly chopped mint.

Plate up meal and finish by adding a bunch of rocket leaves to plate.

Take cake out of oven and cool. Sit down. Eat.

And there it is.

Now to the Cake. This spelt cake is moist, a little spicy and delicious. You can see in the picture that the texture is light and not dense in any way. Its fabulous without the honeyed nuts and is how I add it to my kids lunch box. This mixture will make a medium loaf size but I urge you to double the mix so you can make two and freeze one for later! Taking this cake to the next level by toasting and adding the honeyed nuts adds a level of “adult sophistication” that’s hard to describe. It’s crunchy and toffeeish but soft and chewy, sweet but a little salty. It hits all the high notes – try it and let me know what you think.


Spiced spelt cake with honey and rosemary roasted nuts

  • Prep time: 10 mins
  • Cook time: 45 mins approx

Yields: 8 peices

  • 2 cups spelt flour
  • 1/2 cup sugar
  • 2 heaped tsp baking powder
  • 2 heaped tsp chinese five spice
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla or seeds of one vanilla pod
  • 1/4 cup of oil - any oil of choice
  • 1 cup of roasted nuts
  • 1/2 cup honey
  • 1 tablespoon of butter
  • 1 tsp very finely chopped rosemary

Heat oven to 180 deg, grease a loaf pan.

In a large mixing bowl, add flour, sugar, spice, baking powder and mix with a whisk to combine. A whisk avoids having to sieve which is something I NEVER do.

Add milk, egg, oil, vanilla into another bowl and mix until combined.

Gently add wet ingredients to dry mixture and fold carefully until just combined, being extra careful not to overwork the gluten in the spelt flour.

Pour into tin and bake for about 40 minutes until top springs back, Check at about 35 mins.

Once cake is done, out of the oven and ready to eat, prepare the nuts by putting the butter, honey, rosemary and nuts in a pan and cook until all is melted and smelling golden and really delicious. You will know when that time arrives. Trust me.

To serve, cut slices and top with the nut mixture.