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Blood orange spelt sponge cake
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Blood Orange & Fig Spelt Sponge Cake Recipe by Niamh Browne

This Blood Orange and Fig Spelt Sponge Cake Recipe is a beauty, give it a try and feel free to substitute whatever fruit is in season.

It’s a basic sponge recipe with the addition of a little blood orange. I used maple syrup instead of the usual caster sugar and spelt flour instead of plain white flour. In doing this I increased the nutritional content a little. Even though I know a slice of cake is never really going to be a health food I always try and sneak in extra goodness where I can.


225g butter, softened
200ml maple syrup
4 free-range eggs
2 blood oranges, juice and zest
225g spelt flour
2 tsp baking powder

250ml double cream, whipped
75g pistachio nuts, chopped
3 fresh figs, sliced
1 blood orange, peeled and segmented


1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line 2 x 8-inch cake tins.
3. Whisk together the butter and maple syrup.
4. Add the eggs one at a time, beating between each addition.
5. Add the blood orange zest and stir through.
6. Sift in the spelt flour and the baking powder.
7. Add the juice of the blood oranges and mix well.
8. Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
9. Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins.
10. Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
11. Place the next layer of cake on top carefully.
12. Spread some more whipped cream over the top of this and arrange the remaining fruit on top.

Blood orange spelt sponge cake



Niamh Browne Niamh is a chef and food stylist with a love of real food, grown and cooked simply. She first trained as a Nutritional Therapist at The Irish Institute of Nutrition & Health, and followed this with training as a chef at Ballymaloe Cookery School, Co. Cork.

Niamh’s recipes are a reflection of these experiences, inspired by seasonal food and always aiming to increase the nutritional content of every dish. This approach of adding nutrients, rather than simply cutting foods out, means you don’t have to deny yourself that little treat from time to time!

Niamh Browne
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