Emmer ring cake

400g Emmer Flour

100g Potato starch

350g Raw cane sugar

160g Water

140g Sunflower oil

5 large free range eggs

1 tea spoon ground cinnamon

1 tea spoon of orange essence oil

 16g baking powder

 a pinch of salt

It's very easy to make!

In a medium bowl whisk the eggs lightly and then add the water and sunflower oil and orange essence.

In a large bowl sift the flour, potato starch, sugar and cinnamon, baking powder and a pinch of salt. Slowly pour the liquid ingredients into the dry mixture and mix well.

Pour the butter into a 26cm cake ring tin and cook in the oven at 180 deg for about 45 minutes or until a skewer inserted in the cake comes out clean.

This cake has got quite a firm texture. For a softer texture try beating the eggs with the sugar.

 You can also use White Spelt flour instead of Emmer.

Added by: Raffaella Ricca