Nutritional fact – apricots are a good source of iron, potassium, lycopene and lutein. Lutein is essential for eye health.
Scroll down to see the recipe.
Apricot and pecan cake
Ingredients
- 300 g spelt flour
- 2 tsp baking powder
- 4/5 tbsp olive oil or a combination of olive and coconut oil
- 1 tsp cinnamon
- 100 g chopped dried unsulphered apricots
- 60 g broken pecan nuts
- 250 ml apple juice
Instructions
- Sift the flour, baking powder and cinnamon into a bowl
- If using coconut oil - gently melt
- Add fruit and nuts to bowl and stir to combine
- Add the liquids and stir to fully combine. The mixture will be quite soft - not runny but softer than a 'dropping consistency'
- Place into a lined 7" baking tin and bake at 170 degrees (gas 3) for approx 50 minutes - but check the cake after 40 minutes.
- It will be soft but firm. Turn out onto a tray to cool.