This cake has a very strong rustic taste and flavor. It is the ideal healthy treat during your autumn’s teas or coffee breaks.
I personally loved this cake for breakfast, while I drink my warm cup of milk 🙂
Ingredients
- 180 gdark muscovado brown sugar
- 150 goat flour
- 150 gwhite spelt flour
- 150 gshelled walnuts
- 150 mlsunflower oil (cold pressed)
- 4eggs
- 3apples
- 1 teaspoonbaking powder
- 1 teaspoonground cinnamon
- 1/2 teaspoonground nutmeg
- 1/2 teaspoonground cloves
- 1/2 teaspoonground cardamom
Preparation
– put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– sift the spelt and oat flours onto a separate large bowl;
– take 100g walnuts and pulse them with a blender and ground them grossly;
– add the ground walnuts, the baking powder and the ground spices (except for the cinnamon) to the flours and mix well;
– pour the eggs cream onto them and mix gently till you amalgamate everything together;
– peel 2 apples and chop then in small cubes which you will add to the cake mixture;
– pour the oil and mix well;
– pour the thus obtained cake mixture onto a loaf cake baking tray;
– slice the remaining apple into thin wedges and top the central part of the cake with them;
– crush grossly the remaining 50g walnuts and put them on the top of the cake around its borders;
– sift the ground cinnamon all over the cake;
– bake at 170 degrees for about 50 minutes;
