125 grams butter or if dairy free 65 grams coconut oil + 1 avocado (120 grams avocado flesh)
130 grams coconut or rapadura sugar
2 large eggs
40 grams whole meal spelt flour
160 grams white spelt flour
60 grams pecans or walnuts, chopped
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
2 – 3 eating apples, diced small (200 grams)Topping:
20 grams pecan, crushed
1 tablespoon coconut sugar
¼-1/2 teaspoon cinnamon
Pre-heat oven 160c. Cream butter and sugar together until slightly pale and creamy. Gradually add the eggs, beating slowly. (Add a little of the flour to the mixture if they start to curdle).
Add sieved flour, baking soda, baking powder and cinnamon. Beat well to combine.
Add pecans and apple. Gently mix with spoon.
Spoon mixture into a lined 1lb loaf tin or 7”cake tin. Mix topping ingredients together and sprinkle over top of cake. Place in oven for 50 – 60 minutes or until baked, remove from oven and allow to cool.
Serve with a good dollop of Greek yoghurt and seasonal berries.
If dairy free omit butter and use 65 grams coconut oil + 1 avocado (120 grams avocado flesh). Make sure to cream avocado to puree state.