3 cups Unbleached White Spelt Flour
2 cup coconut sugar
3 tsp baking soda
2 tsp baking powder
1 tsp sea salt
2 tsp ground cinnamon
2 cup mashed bananas (approximately 3 bananas)
1/2 cup olive oil
2 Tbsp pure vanilla extract
3/4 cup quince poaching liquid at room temperature
4 Tbsp apple cider vinegar
1 cup chopped poached quince (we used Holly Davis’ recipe)
2/3 cup chopped pecans
1 jar Almond Curd with Vanilla & Maple Syrup
2/3 cup quince poaching liquid
Preheat the oven to 180C.
Whisk flour, baking soda, baking powder, sea salt, cinnamon and sugar in a large bowl to blend well.
Whisk bananas, oil, quince poaching liquid, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the poached quince and pecans.
Transfer cake batter to 3 prepared pans and bake cakes 40-50 minutes.
Cool before icing layers with a mixture of the almond curd and quince poaching liquid.