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A plate with a loaf of apricot cake on
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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.