Spelt Semolina Cake

Spelt Semolina Cake Recipe


Spelt is a versatile ancient grain, which has become increasingly widespread in recent years. You can find out more about Hildegard’s views on spelt in our article 8 Soundbites on Spelt.

In our series of spelt recipes we introduce baked spelt semolina cake, a simple recipe using spelt semolina.  You can prepare it in a sweet profile (using your favorite sweetener, like honey, brown sugar, etc.) or a savory version (including Parmesan cheese). The mixed herbs and spices can also be varied or removed completely (especially for the sweet version) if you do not have them at hand.

Baked Spelt Semolina Cake
Baked Spelt Semolina Cake with Fruits

Ingredients:

  • 3 cups soy milk 
  • 1.5 cups spelt semolina
  • 1 pinch of salt; galangal, bertram and a pinch of nutmeg (for the salty version)
  • ¼ cup soft butter
  • 2 eggs
  • 2 Tablespoons grated parmesan cheese alternatively for a sweet version any sweetener.
Spelt Semolina Cake
Spelt Semolina Cake


Mix milk, spelt semolina, salt, galangal, bertram and nutmeg in a saucepan and bring to a boil. Remove from heat and allow the combination to stand for 20 minutes. Once the mixture has cooled, stir-in butter, eggs, and parmesan. 


Spread the combination on a baking sheet and place it in a cool location for about 4 hours. Then bake in the oven for about 25 to 30 minutes at 380 F degrees.

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