Moist Orange Loaf Cake With Spelt Flour

A sliced quick bread on a wooden board with butter on knife.

4.50 from 12 votes

Moist Orange Loaf Cake With Spelt Flour

A quick orange loaf cake recipe that's easy to make, lightly sweet, and full of warm flavors—perfect for serving something special for the Holidays or get-togethers.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast and Brunch

Cuisine: American

Servings: servings

Calories: 404kcal

Author: Mariska Ramondino

Equipment

1 9x5-inch loaf pan
1 bowl and a whisk or use a bowl of a stand mixer with a whisk attachment.
1 Blender

Ingredients

2 ¼ cups spelt flour 280 grams, plus more to coat the pan
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cloves
1 tablespoon orange zest from one large orange
1 cup packed diced oranges about two small or one large orange—200 grams
1 cup maple syrup 280 ml
3 eggs beaten
1 cup butter melted (227 grams or two ¼ pound butter sticks), plus more to coat the pan

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Instructions

Preheat the oven to 350 degrees F/ 180 degrees C.
In a large bowl, combine the flour, baking powder, salt, ground cloves, and orange zest. I use a whisk to mix these ingredients, break up any clumps and fluff up the flour—set aside.
2 ¼ cups spelt flour, 3 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cloves, 1 tablespoon orange zest
The flour will smell deliciously orangy from the zest with a hint of cloves aroma, but you won't see any zest or spices anymore.
In a blender, add the diced oranges and maple syrup. Blend until pureed and well combined—it's okay if you see a few strings from the oranges.
1 cup packed diced oranges, 1 cup maple syrup
Transfer the pureed orange-maple syrup mixture into the reserved flour bowl. Stir to combine, and then add the beaten eggs and melted butter.
3 eggs, 1 cup butter
Stir everything using a whisk until well combined, and you get a beautiful light orangy batter. The batter will be wet but airy and fluffy.
Coat the inside of the loaf pan with butter, then shake in a bit of flour (coating all sides), and tap out the excess.
Pour the batter into the prepared pan. You can use a spatula to spread it out evenly.
Bake in the center of the oven for 50 to 60 minutes, or until the top is golden brown, the loaf is springy to the touch, and a cake tester (or toothpick) inserted in the center comes out clean.
Cool completely before removing from the pan.

Notes

Ground cloves: For a more robust clove flavor, add about ¾ teaspoon of ground cloves.

Orange zest: You need about one large orange to create about one tablespoon of zest. Make sure to have an extra orange in case yours turns out smaller. Thoroughly wash the orange peel. Use a fine grater or citrus zester to zest the peel until you have about one tablespoon.

Diced orange: Once you have the orange zest, set aside and remove the remaining skin of the orange(s). Dice or cut the peeled orange(s) into smaller pieces. You need about a cup or 200 grams for this recipe. I use a sizeable, juicy, navel orange, but any orange will do as long as it is fresh and sweet.

Blender: You can use a Vitamix, a small blender like a Nutribullet, or a food processor.

Melted butter: Melt the butter pieces in a small saucepan or frying pan over the lowest heat setting. Stir the butter pieces frequently with a wooden spoon until completely melted to prevent the butter from becoming hot or too warm.

Baking time: My orange cake loaf always bakes for precisely 60 minutes. However, It's best to check and test for doneness at around 50 minutes into baking time and then every 5 minutes until you've reached the hour.

Cool the cake before removing it from the loaf pan: How long it takes depends on room temperature.

How to remove the cooled cake from the pan: Use a sharp, thin-bladed knife when cooled down and carefully run it around the cake's edges. Place a large enough plate over the cake and invert it while holding the plate firmly in place. Tap and gently shake the pan so the cake can come out in one piece. Set the pan aside. The cake is now upside down. Gently turn the cake back around. If you've used parchment paper, then simply lift it up and transfer it to a serving plate.

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