1. Preheat the oven to 350°F (180°C). Grease a bundt pan and set aside. Mix the muscovado sugar, ground almonds, and ground cinnamon for the filling in a small bowl and set aside.

 

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the spelt flour with baking powder, and salt in a separate bowl. Mix the milk and heavy cream in a third bowl. Add the flour mix alternating with the milk/cream mixture to the bowl in two batches and mix in until just combined – do not overmix the batter. Add some of the batter to the greased bundt pan and spread out evenly. Sprinkle with a good amount of the brown sugar mixture. Add another layer of batter, sprinkle again with the sugar mix and so on – you want 4-5 layers of dough and the sugar-cinnamon mixture. Finish with the sugar mixture and then place in the oven. Bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.

 

3. For the frosting mix the confectioners’ sugar with vanilla extract and heavy cream until smooth. The mixture should be thick but still pourable, so adjust with some more heavy cream or additional confectioners’ sugar if needed. Drizzle over the cooled cake and let dry a bit before cutting.