- This is a variation of my previous carrot piernik and I think even better.
- Demerara sugar is used, which is not really found in Poland, but you could used granulated sugar instead – should not make too much difference.
- The use of vegetable oil in this recipe would not have been possible until the early 20th century.
- The spelt flour that is used in this recipe is the flour of an ancient wheat grain – Triticum spelta.
- It has been cultivated since 5,000 BC.
- It is the precursor of modern wheat – Triticum aestivum.
- Spelt has a lower yield than modern wheat but it will grow in poor soil and many different regions.
- Spelt is thought to be easier to digest than modern wheat.
- Spelt makes this piernik extra nice
- You could use whole-wheat flour if you cannot find spelt.
- This piernik can be made at the last minute – it stays moist for 3-4 days.
Have you ever baked with spelt flour?
Ingredients
- 125ml sunflower oil
- 120g demerara sugar
- 2 eggs
- 150g spelt flour
- Grated zest of a small orange
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- Pinch of salt
- Pinch of pepper
- 1 teaspoon of baking powder
- 200g coarse grated carrots
- 50g chopped walnuts (optional)
Method
- Pre-heat the oven to GM4 – 180°C.
- Grease and line the base of a 20cm diameter tin.
- Mix together the flour, baking powders, spices, salt and pepper.
- Whisk together the oil, sugar, orange zest and eggs.
- Mix in the grated carrots.
- Mix in the flour mixture.
- Stir in the nuts.
- Pour the batter into the prepared tin.
- Level off the top.
- Bake for around 45-50 minutes.
- Dust with icing sugar when serving.
Hi will try to bake that cake after I buy spelt flower..looks nice .Marysia
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