This simple yet delicious cake is perfect for any occasion. Healthy enough to have as an after-school treat but fancy enough to serve guests for tea. This cake has a gooey chunky fruity centre with a morish crisp outer. A refined sugar-free cake using spelt flour that is full of fibre, and we all know how good prunes are for the gut!
Ingredients
- 100 g Almond Flour
- 100 g Spelt Flour
- 150 g Butter
- 2 Eggs
- 40 g Coconut Sugar
- 4 tbsp Honey
- 0.5 tsp Almond Essence
- 2 tsp Baking Powder
- 50 g Prunes (soft)
- 200 g Cooking Apple
- 25 g Almond Flakes
- 25 g Pumpkin Seeds
Units
Instructions
- Pre-heat the oven to 140C fan or 160C non fan and line or grease a baking tin. A round one 10" or 25cm across works well for the standard quantity in the recipe.
- Keep the butter out of the fridge overnight or zap the butter in the microwave for 20-30 seconds until it is very soft. Then using an electric whisk beat the honey into the butter.
- Add the ground almonds, spelt flour, baking powder, coconut sugar, almond essence and eggs, and beat together with an electric whisk for a good minute.
- Cut the prunes into quarters and then peel and slice the apples into ½ inch wedges.
- Fold in the prunes to the mixture until well-coated.
- Spread about a third of the mixture into the base of the tin, use enough to cover it well.
- Cover the base layer with the sliced apples, don’t worry if there is a little overlap just make sure that the whole cake is covered.
- Gently spoon the remaining mixture over the top of the apples making sure none are poking through.
- Sprinkle the sliced almonds and pumpkin seeds over the top and pop in the oven on the middle shelf to bake.
- Check the cake with a cocktail stick after 40 minutes, and if it needs longer in the oven keep checking every 5 minutes. In most ovens, it takes an hour to bake fully, however some ovens run hot and 40 minutes is plenty.
- If the top is getting brown very early on simply cover with some baking paper or foil to stop it burning.
Recipe Notes
- Make gluten-free by swapping the spelt flour to regular GF flour or sorghum flour.
- For nut-free, substitute ground almonds for the same weight in GF flour, use vanilla essence and sprinkle the top with sunflower seeds and pumpkin seeds.
- Dairy-free, switch butter to organic vegan spread or light olive oil
- Store this cake in a cake tin for 4 days or in the freezer for up to 3 months.
Thank you, it looks delicious. What size cake tin would you recommend?
A round one 10″ or 25cm across works well for the standard quantity in the recipe.
What size and shape tin is required please?
A round one 10″ or 25cm across works well for the standard quantity in the recipe.
Would wholemeal flour work?
yes it would – it might be a bit heavier than spelt
I have made this cake three times in the last three weeks. It is a real treat! Fab!
Hi, can I please check whether spelt flour contains gluten? If so please can you recommend an alternative.
Hi Michelle – all the allergen swaps are always at the bottom of my recipes – spelt does contain gluten and therefore please use Doves Farm, Free From Fairy or Bobs Red Mill gluten-free flours or Sorghum flour.