Emma Newlyn Yoga

A celebration of seasonal and sweet ripe fruits, this cake uses a combination of spelt flour and ground almonds to give it a springy sponge-like texture. The abundance of fruit used in this recipe means you can really cut down on the amount of sweetener or sugar you might usually use. Try it this week or save for your next Summer party – perfect with ice cream or a warming cup of tea.

INGREDIENTS

(serves 8-10)

• 1 cup fresh blueberries
• 2 ripe plums
• 2 ripe pears
• 1 1/2 cups spelt flour
• 1 cup ground almonds
• 1 tbsp coconut oil
• 3 tbsp greek yoghurt
• 2 eggs
• 1/2 cup + a little more of your choice of milk
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp coconut sugar (optional)
• 1 cap vanilla extract
• chopped almonds

METHOD

1. Pre-heat the oven to 175C and line or grease a medium-large baking tin
2. Chop the pears and plums into small pieces and add them to a large bowl along with the blueberries
3. Add the spelt flour and almonds, baking soda and powder and optional coconut sugar
4. In a separate bowl, whisk the eggs, milk and vanilla extract, then add to the other ingredients
5. Mix briefly to combine everything
6. Melt the coconut oil if it’s solid, and add this to the bowl
7. Add the greek yoghurt and mix everything, If it seems very thick and is difficult to mix, add a little more milk – try to create a thick batter consistency
8. Pour the mixture into the baking tin and top with the chopped almonds
9. Bake for about 45-50 minutes
10. Remove from the oven and leave to cool

Enjoy!