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Spelt Cornish Hevva Cake

freshly baked spelt Cornish Hevva cake.

A Classic Bake with a Spelt Twist

This spelt Cornish Hevva cake keeps its soft crumb and gentle sweetness. The spelt flour adds a light nutty note that suits the dried fruit. The method stays simple, so the cake comes together fast. The bake works for teatime or weekend snacks. The flavour is calm and steady. Each slice feels warm and familiar without being heavy.

Why This Version Works Well

The dough mixes quickly and needs no rising time. The butter rub-in method keeps the texture soft. The spelt flour gives structure yet keeps the cake tender. The scored top gives an even bake. The recipe suits beginners and busy home cooks. You can adjust the fruit or spices with no fuss.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 10
Estimated Cost: 4.80
Calories: 265
Best Season: Suitable throughout the year
Dietary: Contains dairy and gluten
Description

This spelt Cornish Hevva cake bakes into a soft, gently sweet tray bake with a light nutty taste. The simple rub-in method keeps the process easy. The fruit adds brightness, and the scored top gives a classic finish. Ideal for quick comfort baking.

Ingredients
  • 250 g whole spelt flour (sifted)
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 100 g cold unsalted butter (cubed)
  • 80 g caster sugar
  • 120 g mixed dried fruit (chopped)
  • ½ tsp ground cinnamon (optional)
  • 1 medium egg (lightly beaten)
  • 3 tbsp milk (to bring dough together)
Instructions
    Prepare the dry mix.
  1. 1
    Add spelt flour, baking powder, salt, and cinnamon to a bowl and stir.
    2. Rub in the butter.
  2. 2
    Add the cold cubed butter. Rub it into the flour until the mix looks like soft crumbs.
    3. Add sugar and fruit.
  3. 3
    Stir in caster sugar and dried fruit so they spread evenly.
    4. Add the wet ingredients.
  4. 4
    Pour in the beaten egg and add milk one spoon at a time until the dough comes together.
  5. 5
    Note: The dough should feel soft but not sticky.
    6. Shape the cake.
  6. 6
    Press the dough into a lined baking tray or baking sheet into a round about 2–2.5 cm thick.
    7. Score the top.
  7. 7
    Use a knife to make shallow criss-cross lines on the surface.
    8. Bake.
  8. 8
    Bake at 200°C (180°C fan) for 25–30 minutes until the cake turns light golden.
    9. Cool slightly.
  9. 9
    Let it cool for 10 minutes before slicing into wedges.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 265kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 6g30%
Cholesterol 36mg12%
Sodium 165mg7%
Potassium 125mg4%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 18g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Serve warm with butter for a softer finish. The cake keeps well for two days in an airtight container.

Substitutions / Variations

  • Swap mixed fruit for currants, sultanas, or chopped dried apricots.
  • Add orange zest for a bright lift.
  • Use light brown sugar for a deeper flavour.
Keywords: spelt cake, Cornish Hevva, fruit bake, easy British baking

Tips & Variations

Make it lighter

Use white spelt flour for a softer, finer crumb. Reduce the milk slightly as it absorbs less liquid.

Boost flavour

Add nutmeg or a touch of ginger for warmth. A spoon of lemon zest sharpens the fruit.

Conclusion

This spelt Cornish Hevva cake brings clear flavour and easy comfort. The steps stay simple, and the result feels warm and steady. Try it for weekend tea or quick baking sessions. Share it fresh or pack it for the next day. Let this classic bake find a spot in your routine.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cornish-hevva-cake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!