English Cake


  • 3 ¾ Cups Mehudar wholegrain spelt flour

(If using Wholegrain wheat flour, change the qty. to 4 cups of flour)

  • 1 ½ Cups sugar
  • 4 Whole eggs
  • A Pinch of salt
  • 1 Cup oil
  • 1 Sachet baking powder
  • 1 Teaspoon bicarbonate of soda
  • 2 Cups dried fruit
  • 1 Cup coarsely chopped peanuts / Hazelnuts / Walnuts
  • 1 Tablespoons grated lemon peel
  • 1 Cup orange juice


Beat the sugar, eggs, and salt into a stiff white whip.
Add the oil in a slow drizzle.
Mix all the dry ingredients in a separate bowl (including the dry fruits).
Add the orange juice to the whip, and then add the dry ingredients.
Pour the batter into two 22cm Bundt Pans, or 4 short loaf pans.
Bake at 180C in a pre-heated oven, for 30-45 minutes (check for readiness with a skewer).
Optional Glaze:
• 1 Cup icing sugar
• 2 Tablespoons warm water
• 1 Tablespoon lemon juice
— Mix and drizzle over cakes

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 100% Wholewheat Flour