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Spelt and Hazelnut Plum Cake

Hello, everybody! I made this Spelt and Hazelnut Plum Cake on a craving for a genuine and satisfying sweet for breakfast and snacks. My breakfast is sacred, but rather frugal in reality. Nowadays, I rarely eat sweets in my first meal of the day, for health reasons and certainly not by choice, but my husband appreciates them very much! So, often and willingly I prepare something delicious for him, to accompany his milk and coffee. He is active and athletic so he can certainly eat sweets more often than me…How I envy him! But every once in a while, when I host an afternoon tea party with friends, a nice plum cake fits in perfectly and I certainly will not refuse a small slice!

Not everyone knows that spelt has been cultivated in Abruzzo since ancient times! The area of cultivation is principally that of the Gran Sasso and Monti della Laga Natural Reserve Park. Spelt has always been a resource of the territory and today it is counted among the PAT products (traditional food products) of the Abruzzo region. It is a product of the land with very low energy consumption, so spelt is easily grown even in difficult areas and lends itself perfectly to organic farming. In fact, most of the Italian production of spelt comes from organic farms. I love to use this poor product of the earth for cooking, in soups, salads and in many other dishes and I often use spelt flour for baking. I find it gives an exquisite rustic note!

If you want to know more about spelt, you can find some interesting information at this link.

the recipe for spelt and hazelnut plum cake

I used spelt flour in this Spelt and Hazelnut Plum Cake and it did not disappoint me! I also added finely chopped hazelnuts, for an even more “rustic” and delicious cake. In my area there are plenty of hazelnuts and this year my father’s harvest was very generous! I decorated the cake with imperfect icing sugar flowers, because the desire for spring is so great this year! Now here is the recipe my friends and I truly hope you will give it a try as soon as possible.

Spelt and hazelnut plum cake

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By unamericanatragliorsi Porzioni: 8
Preparazione: 10 minutes Cottura: 30 minutes Total Time: 40 minuts

A delicious rustic plum cake that is ideal for a hearty breakfast or for an afternoon snack.


  • 2 eggs
  • 150 g sugar
  • the grated zest of 1 organic lemon
  • a pinch of salt
  • 70 ml veg oil
  • 70 g ricotta
  • 150 g spelt flour
  • 60 g toasted hazelnuts, very finely chopped
  • 1 heaping tsp baking powder (8 g)



Whip the eggs with the sugar, lemon peel and salt until the mixture is light yellow and fluffy.


Incorporate the oil and then the ricotta.


Add the sifted flour with the baking powder, mixing delicately with a hand whisk or a spatula.


Finally, fold in the chopped hazelnuts with a spatula.


Pour the mixture into a well greased plum cake pan (or line with parchment paper)


Bake in a preheated oven at 170°C for about 30 minutes. Always test with a toothpick to be sure the cake is completely baked.


Let cool and serve sprinkled with icing sugar.


You can use plain flour instead of spelt flour for this recipe and you can substitute the hazelnuts with almonds.

If you like this recipe, take a look at these too.

Blueberry Lemon Plum Cake

Citrus and Ginger Plum Cake

Walnut Plum Cake

Strawberry and Banana Bread

the recipe for spelt and hazelnut plum cake

A lovely life to all and see you at my next recipe,


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