Spiced Apple Spelt Cake with Ginger Glaze

Serves 8-10

50 Easy


60g quick cook oats

300g wholemeal spelt flour

2 cups peeled, grated Granny Smith apples (about 3-4 apples)

250g brown sugar

250ml Azalea Grapeseed Oil

4 eggs, lightly beaten

2 tsp bicarbonate of soda

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

125ml milk

Sea salt



100g crystallised ginger, finely chopped

⅔ cup lemon juice

270g icing sugar, sifted

½ tbsp Azalea Grapeseed Oil



Preheat oven to 180ºC. Grease and line a 20cm round baking pan.


Combine all ingredients (except glaze ingredients) in a large bowl, mix well. Season with a pinch of sea salt. Pour the mixture into the prepared pan and bake for 40-45 mins until a skewer inserted into the centre of the cake comes out clean. Allow to cool slightly while you prepare the glaze.


To prepare the glaze, combine ginger and lemon juice in a small saucepan. Cook over a medium heat for 2-3 mins then remove from heat, whisk in the icing sugar and Azalea Grapeseed Oil. Pour over the warm cake. Serve immediately.