Pecan and Pineapple Spelt Cake

July 09, 2016

Dense, spicy cake made from spelt flour, with less sugar and fat.

Cake:
100g (1/2 cup) pineapple (fresh or canned)
30g (2 tablespoons) pecans
2 eggs
50g (1/4 cup) raw cane sugar
50ml (3 tablespoons + 1 teaspoon) canola/rapeseed oil
45ml (3 tablespoons) Greek yoghurt
45g (3 tablespoons) raisins
150g (1+1/4 cups) wholegrain spelt flour
1-2 teaspoons cinnamon (depending on personal preference)
1/2 teaspoon allspice
1 teaspoon vanilla sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate (baking) soda

Frosting:
100g (just under 1/2 cup) cream cheese
2 tablespoons Greek yoghurt
2-3 tablespoons pineapple juice
2 tablespoons honey
Chopped pecans (for sprinkling)

Pre-heat the oven to 180°C (356°F) and grease a small springform pan (mine is 18cm/6.5?). ~ In a food processor, blitz the pineapple and pecans, then add in the eggs, sugar, raisins oil and yoghurt. Turn...
See the full directions on my site

Nutritions

Calories
2386

Sodium
893mg
37% DV

Fat
93g
143% DV

Protein
33g
66% DV

Carbs
340g
115% DV

Fiber
19g
78% DV

Low-Fat Baked