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Spelt, Almond, Blood Orange and Lemon Thyme Loaf Cake

Tuck into a slice of this flavour-packed cake with a nice cup of tea after a winter walk.

Serves 6-8 Total Time 1hr


For the wraps:

  • 100g coconut oil 
  • 90g soft brown sugar 
  • 3 eggs 
  • 1 tbsp lemon thyme, stalks removed
  • 1 tbsp caster or granulated sugar 
  • 100g wholegrain or white spelt flour 
  • 100g ground almonds 
  • 1 tsp baking powder 
  • zest and juice of 1 blood orange
  • 100g coconut yogurt 

For the orange icing:

  • zest and juice of 1 blood orange
  • 70g icing sugar
  • 1/2 tbsp lemon thyme, stalks removed
  • 1/2 tbsp caster sugar 


  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Line a loaf tin that’s roughly 21cmx12cm in size. 
  2. Whisk the coconut oil and soft brown sugar together until well incorporated, then add the eggs one at a time.
  3. Using a pestle and mortar, grind the thyme and caster sugar together until blended – the sugar should turn green. Set aside.
  4. Add the flour, ground almonds and baking powder to the egg mixture, stirring. Then add the thyme and sugar mixture,  he zest and juice of the blood orange, and the coconut yogurt. Mix well to combine. 
  5. Spoon the cake batter into the prepared tin, level off the top and cook in the oven for 50 mins. When cooked, leave to cool for 5 mins before removing from the tin. 
  6. To make the orange icing, mix the zest and enough juice into the icing sugar to make a paste, and drizzle over the top of the cake once it is fully cooled.
  7. Using a pestle and mortar, mix the lemon thyme and caster sugar together to form a green sugar infusion, then scatter over the icing, along with some extra zest if you wish.
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