Giannetti Artisans Apple Cinnamon Spelt Flour Cake

Giannetti Artisans Apple Cinnamon Spelt Flour Cake

Giannetti Artisans Apple Cinnamon Spelt Flour Cake

Please enjoy the wonderful taste of this amazing Giannetti Artisans Apple Cinnamon Spelt Flour Cake using Giannetti Artisans wonderful Spelt Flour imported from Tuscany, Italy.

2 cups of Giannetti Artisans Spelt Flour: /
1/3 cup of potato starch
2 tablespoons of baking powder
2 tablespoons of brown sugar
2 tablespoons of honey
4/5 tablespoons of milk
4 tablespoons of sunflower oil
3 eggs
3 apples
Lemon juice from 1 lemon
1 or 2 teaspoons of cinnamon
Powdered sugar as needed


Cut apples into wedges and put off to the side. You can use a ceramic knife to avoid apples turning brown after cutting. If you do not have a ceramic knife we suggest that once you’ve cut the apples pour lemon juice and cinnamon on the freshly cut apples allowing the mixture to rest.

Separate eggs yolks and beat egg whites to a froth.

In a large mixing bowl add spelt flour that has been mixed with potato starch. Add baking powder and the 2 tablespoons of brown sugar, honey, milk, sunflower oil and then add eggs yolks one at a time and then add egg whites. Carefully blend all together to obtain a light and frothy, yet compact mixture.
Once you have blended your mixture, add apples and pour into a 9 inch baking pan. Make sure apples are positioned in middle of the mixture so that you obtain a homogeneous cake.

Bake at 350°F for about 40 minutes.
Add powdered sugar once the cake has cooled down.


  1. Ron Bachorski says:

    Could you please clarify the amount of milk used in the recipe for the apple-cinnamon-spelt flour cake?

    • Sharie May O'Brien says:

      Hello Mr. Bachorski, As per recipe you can use 4 or 5 tablespoons of Milk depending on your taste. With 5 Tablespoons your cake will be softer. Thank You.

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