This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Line a loaf tin with a double layer of baking paper. I use a double layer as it helps to prevent the outside becoming dry during the long cooking time.
2.Cream the butter and sugar in the bowl of an electric mixer, beating until light and fluffy. Add the vanilla and eggs, one at a time, beating between each.
3.Fold in the flour, ground almonds, baking powder, orange juice, zest and chocolate.
4.Scrape the batter into the prepared tin and slightly hollow out the middle section lengthwise so that when it rises, you get a flattish top.
5.Bake for 45-50 minutes or until a skewer inserted comes out clean.
6.Rest for 10 minutes in the tin, then turn out on a wire rack to cool before dusting with icing sugar and slicing.
Spelt flour is from the wheat grain family but is a different species. Some people who are wheat intolerant find they can eat food made with spelt with little or no adverse effects. I like it as it has a nutty, sweet flavour and coarser texture, which suits some baking.
Note
