Organic Barley sponge cake recipe.
This recipe was inspired by my Aunty's most loved white sponge cake so I decided to tweak it and make my own healthier version.
I can't count how many times I have made this cake over the past few years, my boys and family love it and so do I.
Its filling, nutritious and delicious without it being too sweet.
400g of organic barley flour
400g of unpasteurised grass fed butter
200g of organic sucanat sugar
100g of organic chopped dates or raisins
A teaspoon of vanilla extract
A teaspoon of organic orange zest powder
7 organic free range eggs
1/2 a teaspoon of baking soda
1.Cream butter and sugar together till smooth and fluffy. I use an electric hand whisk.
2.Add eggs in one at a time and mixing each time. Then mix in the vanilla extract
3. Mix baking soda well into flour. Add the orange zest(optional)
4. Seive flour mix into egg mixture.
5. Add your dried fruit, then mix all together.
Don't over mix, just until well combined.
6.Pour thick batter into prepared cake tin, and bake in a pre heated oven for 50 - 55 minutes at gas mark 5.
Prepare your tin with parchment paper and then oil or butter the sides. I use a 10 inch round cake tin.
Cake is ready when you prick with a knife and it comes out slightly clean.