400g Emmer Flour
100g Potato starch
350g Raw cane sugar
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.