Blood Orange Spelt Sponge With Figs

This cake is a beauty, give it a try & feel free to substitute whatever fruit is in season. It's a basic sponge recipe with the addition of a little blood orange. I used maple syrup instead of the usual caster sugar and spelt flour instead of plain white flour. In doing this I increased the nutritional content a little. Even though I know a slice of cake is never really going to be a health food I always try and sneak in extra goodness where I can.


  • 225g butter, softened
  • 200ml maple syrup
  • 4 eggs
  • 2 blood oranges, juice and zest
  • 225g spelt flour
  • 2 tsp baking powder


  • 250ml double cream, whipped
  • 75g pistachio nuts, chopped
  • 3 fresh figs, sliced
  • 1 blood orange, peeled and segmented


  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Grease and line 2 x 8-inch cake tins.
  3. Whisk together the butter and maple syrup.
  4. Add the eggs one at a time, beating between each addition.
  5. Add the blood orange zest and stir through.
  6. Sift in the spelt flour and the baking powder.
  7. Add the juice of the blood oranges and mix well.
  8. Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
  9. Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins. 
  10. Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
  11. Place the next layer of cake on top carefully.
  12. Spread some more whipped cream over the top of this and arrange the remaining fruit on top.