Spelt Breakfast Torte

Ingredients

For the Dry Mix:

• 150g Wholemeal Spelt Flour
• 50g Wheat Bran
• 1 ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 ½ tsp Ground Cinnamon
• ½ tsp Ground Cardamom or Ginger
• 2 tbsp Poppy Seeds
• 2 tbsp Hemp Seeds, shelled
• 80g Mixed Nuts (walnuts, almonds, hazelnuts, brazil nuts), roughly chopped
• 80g Chopped Dates or Figs
• 100g Cooked Quinoa (about 40g dry), cooled

For the Wet Mix:

• 2 Large Eggs
• 120ml Vegetable Oil
• 120ml Yoghurt (dairy or plant-based)
• 1 tsp Vanilla Extract
• 1 Medium Apple, with skin on, grated
• 1 Large Carrot, grated
• 100g Light Brown Sugar
• Zest of 1 Orange

For the Topping:

• 75g Chopped Almonds
• Optional: Sprinkle of Muscovado Sugar, for a nice aniseed flavour

Method

1. Preheat the oven to 180°C. Grease and line a 20cm round deep cake tin.
2. In a large bowl, combine the dry ingredients; flour, wheat bran, baking powder, soda, salt, spices, seeds, nuts, dried fruit and quinoa.
3. In another bowl, whisk eggs, oil, yoghurt, and vanilla until smooth. Fold in grated apple, carrot, sugar, and orange zest.
4. Pour the wet mix into the dry mix, fold gently until just combined.
5. Pour into the prepared tin, smooth top, scatter with chopped almonds and muscovado sugar.
6. Bake for 45–55 min, until a skewer comes out clean.
7. Leave in tin for 10 mins, then transfer to a rack to cool fully.