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Whole Spelt Orange Cake

Servings 24 cm Kuglehoff pan
Author נטלי



  • 4 large eggs
  • 200 grams (1 cup) sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Zest of 2 oranges
  • 240 ml. (1 cup) orange juice
  • 125 ml. (1/2 cup) vegetable oil
  • 175 grams (1 3/4 cups) whole spelt flour
  • 75 grams (3/4 cup) quick oats
  • 10 grams (2 tsp.) baking powder
  • Icing sugar for decoration


  1. Preheat oven to 175c degrees and grease the pan well.
  2. In a mixer bowl whip eggs, sugar, vanilla, salt and orange zest until the mixture is fluffy, airy and very bright.
  3. Mix juice and oil in a small separate bowl.
  4. Reduce the mixer speed to low and add in the juice mixture in a thin stream while whisking until blended.
  5. Add flour, oats and baking powder and mix just until blended.
  6. Pour the batter into the pan and bake for 35-45 minutes or until the cake is golden, fluffy and set, and a skewer inserted in the center comes out with moist crumbs.
  7. Cool for about 10 minutes at room temperature and turn onto a serving plate.
  8. Cool completely, sprinkle with powdered sugar and serve.

Recipe Notes

  • Keep the cake in a closed container for up to 3 days. The cake can be frozen, well wrapped, up to a month.
  • You can use tangerines juice and peel instead of oranges.
  • You can make the recipe in two 25 cm loaf pans instead of a round pan.