Benjamina Ebuehi’s recipe for apple, spelt and almond cake | The sweet spot

This lightly spiced cake made with wholemeal spelt flour has a nutty, autumnal feel, but is just sweet enough to work as a mid-afternoon pick-me-up, too

Apple cakes come in many forms. Some are pudding-like and need to be eaten warm with lots of custard. Others have a toffee-apple vibe, pairing the fruit with caramel and brown sugar for a warming sweetness, while others still are more apple than cake. Today’s recipe is what I call a good three o’clock cake: just sweet enough to feel like a pick-me-up, with my ideal cake-to-apple ratio. It’s lightly spiced with nutmeg, and the wholemeal spelt flour gives it a nutty, autumnal feel.

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