Spelt is a versatile ancient grain, which has become increasingly widespread in recent years. You can find out more about Hildegard’s views on spelt in our article 8 Soundbites on Spelt.
In our series of spelt recipes we introduce baked spelt semolina cake, a simple recipe using spelt semolina. You can prepare it in a sweet profile (using your favorite sweetener, like honey, brown sugar, etc.) or a savory version (including Parmesan cheese). The mixed herbs and spices can also be varied or removed completely (especially for the sweet version) if you do not have them at hand.
- 3 cups soy milk
- 1.5 cups spelt semolina
- 1 pinch of salt; galangal, bertram and a pinch of nutmeg (for the salty version)
- ¼ cup soft butter
- 2 eggs
- 2 Tablespoons grated parmesan cheese alternatively for a sweet version any sweetener.
Mix milk, spelt semolina, salt, galangal, bertram and nutmeg in a saucepan and bring to a boil. Remove from heat and allow the combination to stand for 20 minutes. Once the mixture has cooled, stir-in butter, eggs, and parmesan.
Spread the combination on a baking sheet and place it in a cool location for about 4 hours. Then bake in the oven for about 25 to 30 minutes at 380 F degrees.