Spelt London Fog Cake

Why You’ll Enjoy This

This cake blends the subtle flavours of Earl Grey tea and vanilla into a moist spelt flour base. It stands out because the spelt flour gives a gentle nutty taste and soft crumb, making the cake feel wholesome yet indulgent.

It’s straightforward to bake, uses everyday ingredients, and works well for tea time or dessert. The slightly higher fibre content of spelt flour adds value without compromising texture.

What Makes It Different

Rather than using plain white flour, this recipe uses 100% spelt flour for a richer flavour and lighter gluten profile. The cake infuses real Earl Grey tea and vanilla extract for a true “London Fog” flavour. It works easily in a standard 8‑inch cake tin and keeps softly for days.

Prep Time 15 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Cuisine: British

Courses: Dessert

Difficulty: Beginner

Servings: 10

Estimated Cost: 5

Calories: 330

Best Season: Winter, Suitable throughout the year

Dietary: Contains dairy & eggs (unless modified), Contains gluten (spelt)

Description

A soft, spelt flour cake infused with Earl Grey tea and vanilla for a cozy tea‑time treat that feels elevated but stays simple.

Ingredients

200 g Spelt Flour
1 tsp Baking Powder
¼ tsp Bicarbonate of Soda
½ tsp Sea Salt
3 tbsp Earl Grey Tea Leaves (or strong bags about (6 g))
100 ml Whole Milk (for steeping tea)
115 g Unsalted Butter, softened
150 g Caster Sugar
1 tsp Vanilla Extract
3 Large Eggs (room temperature)
60 ml Plain Yogurt or Sour Cream
50 ml Milk (additional)

Instructions

Preheat and prepare tin.

1
Set oven to 175 °C (fan 155 °C) / 350 °F. Grease an 8‑inch (20cm) round cake tin and line the base with baking paper.

Steep the tea.

2
Warm the 100 ml milk in a small saucepan until steaming. Add the Earl Grey tea leaves or bags, remove from heat and cover. Let steep for 10 minutes. Strain and allow the milk to cool slightly.

Mix dry ingredients.

3
In a bowl, sift together spelt flour, baking powder, bicarbonate of soda and sea salt. Set aside.

Cream butter and sugar.

4
In a large bowl, beat the softened butter and caster sugar until pale and fluffy. Add vanilla extract and beat to combine.

Add eggs and yogurt.

5
Add eggs one at a time, beating after each addition. Then fold in the yogurt (or sour cream) and the remaining 50 ml milk.

Combine steeped milk and dry mix.

6
Pour the cooled steeped milk into the butter mixture. Mix gently to combine. Then add the dry ingredients and stir until just combined—do not over‑mix.

Bake.

7
Pour the batter into the prepared tin and smooth the top. Bake for approximately 40‑45 minutes or until a skewer comes out clean. If the top browns too fast, cover loosely with foil for the last 10 minutes.

Cool and rest.

8
Let the cake sit in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 330kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 55mg19%
Sodium 120mg5%
Potassium 180mg6%
Total Carbohydrate 42g15%
Dietary Fiber 3g12%
Sugars 22g
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:

The steeped tea ideally uses loose leaf Earl Grey for richer flavour.
For a crumb with stronger tea notes, you may add ½ tsp finely ground tea leaves into the dry mix.
The cake keeps well wrapped at room temperature for 2 days or chilled up to 4 days.

Substitutions / Variations:

Swap spelt flour for whole‑wheat self‑raising flour if spelt is unavailable (texture will change slightly).
For a dairy‑free version: use plant‑based milk for steeping and vegan butter or margarine.
Serve with a light vanilla glaze or a dusting of icing sugar for extra finishing.

Keywords: spelt flour, London Fog cake, Earl Grey cake, tea infused dessert, healthier cake

Tips & Variations

Elevate or Adapt the Cake

Flavour boost: Add a teaspoon of lemon zest to the batter for a citrus dimension that plays well with bergamot in the tea.
Gluten‑lite option: Use 50% spelt flour and 50% plain flour for a slightly lighter texture if you find 100% spelt dense.
Serving variation: Slice and serve with a dollop of vanilla Greek‑style yogurt or vegan cream and fresh berries for a brunch‑friendly treat.

Conclusion

Give this Spelt London Fog Cake a go when you want a comforting yet special bake. It blends a refined tea flavour with the wholesome appeal of spelt flour. Slice generously, serve with your favourite brew, and enjoy the compliments. If you bake it, I’d love to hear how it turned out!

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-london-fog-cake/

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!