Pecan And Pineapple Spelt Cake Recipe

Name: Pecan And Pineapple Spelt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoons Allspice; 1-1/2 teaspoon Cinnamon; 1 teaspoon Vanilla Sugar; 2 teaspoons Baking Powder; 1/2 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)

Servings: persons

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
1/2 teaspoons Allspice
1-1/2 teaspoon Cinnamon
1 teaspoon Vanilla Sugar
2 teaspoons Baking Powder
1/2 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)

1
Preheat oven to 180u00b0C (356u00b0F) and grease a small springform pan (mine is 18cm or 6 1/2 inches).
2
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.
3
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.
4
For the frosting:
5
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.
6
Keep in the fridge, but allow the cake to come back up to room temperature before eating. Enjoy!

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 100 grams Pineapple, Fresh Or Canned, 30 grams Pecans, 2 whole Eggs, and more.

Yes, Pecan And Pineapple Spelt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan And Pineapple Spelt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions