Description
Dense spice cake made with spelt flour and packed with pecans and pineapples, topped by cream cheese and Greek yoghurt frosting. It has no refined sugar and is lower in fat.
Ingredients
- FOR THE CAKE:
- 100 grams Pineapple, Fresh Or Canned
- 30 grams Pecans
- 2 whole Eggs
- 50 grams Raw Cane Sugar
- 45 grams Raisins
- 50 milliliters Canola Or Rapeseed Oil
- 45 milliliters Greek Yoghurt
- 150 grams Wholegrain Spelt Flour
- ½ teaspoons Allspice
- 1-½ teaspoon Cinnamon
- 1 teaspoon Vanilla Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Bicarbonate (baking) Soda
- FOR THE FROSTING:
- 100 grams Cream Cheese
- 2 Tablespoons Greek Yoghurt
- 2 Tablespoons Honey
- 3 Tablespoons Pineapple Juice (you Might Not Need It All)
Preparation
Preheat oven to 180°C (356°F) and grease a small springform pan (mine is 18cm or 6 1/2 inches).
In a food processor, blitz the pineapple and pecans. Add eggs, sugar, raisins, oil and yoghurt. Turn food processor to a low setting and add dry ingredients one at a time. Continue to process just until everything is well-combined.
Pour out into the cake pan and bake for around 25–30 minutes. It’s ready when an inserted skewer comes out clean. Leave in the pan to cool for a while, then remove the sides and leave it to cool completely.
For the frosting:
Beat the cream cheese, Greek yoghurt and honey together. Gradually add the pineapple juice 1 tablespoon at a time, just until a thick, spreadable consistency is achieved. Spread over the top of the cake and sprinkle with chopped pecans.
Keep in the fridge, but allow the cake to come back up to room temperature before eating. Enjoy!
