This Spelt and Orange Pancake cake is just as good for breakfast as it is for dinner.
These fluffy spelt pancakes look just like a cake don’t they?. Imagine you didn’t have an oven and you wanted to make a cake for afternoon tea. Ha! yep here it is. Don’t laugh I have done it before.
For one very long summer I lived in a tent near Staveley in The Lake District of northern England. Living in a tent is bad enough but I also had to cook in that tent as well. During my time surviving wind and rain and getting to the shops by bus, I was a tour chef for a travel company. Some nights the passengers camped and on others they stayed in more salubrious accommodation like small boutique hotels or even cabins. This was the camping stop and I was stationed here for 4 months
Fortunately I only had one bus arrival a night so that was a mere 52 passengers to accommodate. I had camping tables outdoors where my dinners sat each meal time. Inside the cooks tent there were two or three trestle tables some store cupboards and a large triple gas burner. Yes, really that is all. I had an ambitious menu because I love a challenge, even though most camping stops kept it extremely simple I always liked to do a bit more. Part of the service included desserts and always birthday cakes if there was a passenger lucky enough to be increasing in age on tour.
I steam baked sponges in large A10 tins and layered them with berries and cream but I also made this kind of cake too. Fluffy Spelt, Walnut and Orange Pancake Cake. It is served warm, layered with mascarpone or sour cream or sweetened yoghurt and smothered with orange syrup. It doesn’t taste too sweet which may surprise you. It is the best cake you can make without an oven. Use what ever fruit or flavourings you like. Just keep the cakes warm while you make the layers then spread and serve.
- 3 whole eggs separated
- 150 ml buttermilk 2/3 cup
- 30 gm caster sugar 2 tablespoons
- 1 teaspoon cinnamon
- 1 Tablespoon orange zest
- 1 Tablespoon baking powder
- 150 gm Spelt Flour 1
- 70 gm walnuts chunky chopped (1/2 cup)
- 2 tablespoons orange zest or near enough
- 250 ml orange juice 1 cup
- 50 gm caster sugar 1/2 cup
- 200 gm fruit to serve - I used quinces
- 250 gm sweetened yoghurt sour cream or mascapone and 1/4walnuts to serve and ready before you begin