This is the cake I made to take with me to feed the people who came along to listen to me talk about the difference that fresh milling your flour can make to your bread and cakes at Ludlow Food Festival a couple of weeks ago. I took my KOMO table top mill with me along with a selection of grains grown organically at Green Acres Farm just up the road from me in Shifnal, Shropshire and some that you can buy from Bakerybits. It is getting easier to buy grain from a farmer not too far away from you, so if you fancy buying a flour mill there are more and more options for sourcing a wide variety of grain. Take a look at UK Grain Lab’s page for a list of farmers that want to sell direct to you.
You don’t need to mill your flour just before using it though. I have used spelt grain this time but it works well with any wheat grain that you have and it will also work great with any wholemeal flour that you can get your hands on. Spelt is a lovely flour to bake with and I have been using it in place of plain flour in recipes for a few years now. You can get Doves Farm wholemeal spelt from most supermarkets these days. There are also lots of opportunities to buy it online.
If you want to learn more about freshly milling your flour you can read about it here on my Veg Patch Kitchen page or come along to one of my classes.
This cake is beautifully light and gorgeously lemony.
225g soft unsalted butter,
225g caster sugar
Zest of 1 lemon
225g spelt or plain wholemeal flour
1 tsp baking powder
For the drizzle:
Zest of 1 lemon
Juice of 2 lemons
85g caster sugar
Preheat the oven to 180 degrees centigrade or Gas Mark 6, or use the baking oven of the 4 oven Aga. Grease or line a 2lb loaf tin.
Place the butter, sugar and lemon zest in a mixing bowl and whisk until fluffy and light. Add the eggs, one at a time, and beat well between each addition. Sieve the flour and the baking powder over the mixture, making sure you add any bran left in the sieve. Use a large spoon to carefully fold the flour into the mixture.
Place the batter into the tin and bake in the centre of the oven for 45-60 minutes until a skewer comes out clean. Whilst the cake is cooking mix the ingredients for the drizzle together. As soon as the cake comes out of the oven make holes all over the cake and spoon the drizzle mixture all over. Leave in the tin for ten minutes and then turn out and cool on a wire rack.