It's beginning to look a lot like Christmas and I for one cannot wait! It's my favourite time of year. Lots of cooking, and getting together with friends. Plus Michael Buble's Christmas album and 'Love Actually'. And decorating. There's literally nothing I don't LOVE about the festive season.
Today, I thought I'd share my favourite Christmas cake recipe with you from my Christmas eCookbook which is packed with over 30 nutritionist-created recipes to keep your festive season healthy and wholesome! This cinnamon & walnut cake is to-die-for and keeps for ages in the fridge. Plus it's nice and dense so perfect to take a slice to work for your coffee break.
You can get my eCoobook 'From my Little Kitchen: The Holiday Edition' here for the special holiday price of $6.99 (normally $14.99). Happy baking!
Cinnamon & Walnut Cake
2 cups spelt flour
4 tsp baking powder
1 1/4 cup greek yoghurt
180g rapadura sugar
1 tsp vanilla bean paste or extract
1/4 cup milk of choice
1/4 cup rapadura sugar
1 1/4 cup walnuts, chopped
2 tsp cinnamon
Preheat oven to 180 degrees Celsius
Place yoghurt, eggs, vanilla, milk, sugar, and baking powder into a bowl and combine well with electric mixer
Add flour and combine slowly until just mixed (don’t overwork it)
Spoon half the batter into a greased bundt cake tin
In a separate bowl, mix together walnuts, sugar and cinnamon
Sprinkle this on top of the cake batter
Then spoon the second half of the batter on top
Bake for 45-50 minutes until a skewer comes out clean
Cool completely, sprinkle with icing sugar if you like and serve!