Apple and pine nut cake

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175g unsalted butter, softened
160g white spelt flour
3 large free-range eggs
1tsp baking powder
175g maple syrup
80g Greek-style natural yogurt
2 tbsp finely unwaxed lemon zest
80g pine nuts
2-3 sliced apples

In a large bowl, cream the butter until pale and fluffy with an electric hand mixer. Add 2-3 tablespoons of the flour and beat in the eggs, one at the time.
Continue to beat until you have a light, fluffy mixture. Add the remaining flour, the baking powder, maple syrup, yogurt, lemon zest and 50g of the pine nuts.
Gently fold in until thoroughly combined.

Scrape into the prepared tin, level the top with the back of a spoon or a palette knife and place apple slices over the mixture. Scatter with the ramaining pine nuts an bake in the oven for 1 hour.
Remove from the oven and leave to cool in the tin for at least 10 minutes before carefully turning out onto a wire rack to finish cooling.

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