Berry Cinnamon Slice

When it comes to baking, this is one of the recipes I make the most. The juicy berries ooze with deliciousness and are perfectly complemented by the scrumptious cinnamon. It is a perfect time for picking berries at the moment (only when you are 100% sure you know what they are of course!) so an ideal time to try this recipe. When the berries have gone from the hedgerows, frozen are best. Enjoy a slice at its best – warm, straight from the oven. It also freezes beautifully. I often add a slice to my packed lunch in the morning straight from the freezer to enjoy as a mid-afternoon snack once it has thawed out. For anyone sensitive to wheat, this is entirely wheat-free.


Berry Cinnamon Slice


130g Unbleached White Spelt Flour

145g Wholemeal Spelt Flour

2 tsp Baking Powder

1 tsp Ground Cinnamon

125ml Whole Milk

130g full fat Natural Yoghurt

125g Unsalted Butter, softened

105g Demerara Sugar

2 Eggs, at room temperature

1 tsp Natural Vanilla Extract

155g Mixed Berries fresh or frozen (redcurrants, blackcurrants, raspberries, blackberries; if frozen, do not thaw)

For the Topping

2 tbsp Rapadura Sugar

1 tsp Ground Cinnamon

80g Mixed Berries fresh or frozen (redcurrants, blackcurrants, raspberries, blackberries; if frozen, do not thaw)


Preheat the oven to 180°C (fan 165°C). Grease a 30cm x 20cm (12 x 8″) baking tray and line the base with baking paper.

Place the topping ingredients in a small bowl and toss together. Set aside.

Place the flours, baking powder and cinnamon in a bowl and whisk through to break up any clumps. Whisk the milk and yoghurt together in a small bowl.

Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.

Add half the flour mixture and half the milk mixture and beat gently until just combined. Add the remaining flour mixture and milk mixture and again beat gently until just combined.

Gentle fold in the berries.

Turn the mixture into your tray and sprinkle your topping evenly.

Bake for 35-40 minutes. Remove from the oven and cool in the tray for 10 minutes before serving.

*Victoria’s Top Tip: I of course always recommend you choose organic ingredients wherever possible. I understand it’s not always easy to choose organic produce due to cost or availability. If you would like to buy just one or two organic ingredients for this recipe, choose the dairy ingredients and the berries as a priority.