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Bread tips: Polly's special spelt bread 2 February 2009
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Recipe: Rocket and Spinach Soup 5 May 2008
Recipe: Martyn's Maple Farm Medley 2 June 2008
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Recipe: Roast spiced squash 12 October 2007
Recipe: Roots'n'all - vegetable stew with cheesey dumplings 19 October 2007
Recipe: Boozy baked apples 12 October 2007
Recipe: Beetroot and chocolate cake! 26 October 2007
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Recipe: Risotto with leeks and winter squash 7 December 2007
Recipe: Cottage pie jackets 31 December 2007
Recipe: Leek,potato and stilton soup 1 January 2008
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Recipe: Rumbledethumps 21 January 2008
Recipe: Carrot and spinach quiche 14 July 2008
Recipe: Gammon and turkey pie with cauliflower cheese mash 20 January 2009
Recipe: Parsnip crisps 12 January 2009
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Recipe: Curried parsnip soup 22 September 2008
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Recipe: Roasted patty pan squash 1 September 2008
Recipe: Beetroot Risotto 9 February 2009
Recipe: Apple Crumble 20 February 2009
Recipe: Cauliflower Fritters 2 March 2009
Recipe: Parsley Sauce 13 March 2009
Recipe: Carrot Cake 30 March 2009
Recipe: Radish and Red Potato Soup 6 April 2009
Recipe: Ginny's Spelt Cake 1 March 2011
1 March 2011
Ingredients
6oz Margarine
6oz Caster Sugar
6oz Maple Farm White Spelt Flour
3 tsp Baking Powder
3 Maple Farm Eggs
Method
Cream the margarine and sugar until light and creamy in texture.
Sieve the flour and baking powder together. For best results sieve at least twice to make sure baking powder is well incorporated into the flour.
Beat in the eggs one at a time with a little of the flour. Gently fold in the rest of the flour.
Place the mixture into two greased 8 inch sandwich cake tins.
Bake in a moderate oven (160-180 degrees centigrade depending on oven) for 25-30 minuets.
When cool fill with jam and cream.
Spelt flour can be used in any cake recipe. For every 2oz of spelt flour use 1 tsp of baking powder. Sieving the two together well gives the best results resulting in an even cake.