This Blackcurrant Spelt Tea Cake is perfect to whip up as a treat for yourself this weekend or to bake for brunch! It isn’t overly sweet and tastes divine with coconut yogurt and fruit.
Ingredients
400g / 3 apples
3 eggs
1/3 cup honey
1 teabag Pukka Herbs Blackcurrant tea, contents only
½ cup melted coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
2 teaspoons gluten-free baking powder
300g wholemeal spelt flour
½ cup dried blackcurrants
Method:
- Preheat your fan-force oven to 160°C and line a cake tin with baking paper
- Combine apples, eggs, honey, oil, cinnamon and vanilla in a food processor
- Blend until smooth
- In a mixing bowl combine the spelt flour, baking powder and blackcurrants
- Pour over the wet batter and mix well
- Pour batter into a lined baking tin
- Bake for 1 hour or until cooked through – test with a skewer first before removing from the oven
- Serve with yoghurt and fresh fruit