Pecan and Pineapple Spelt Cake

Preheat oven to 180°C (356°F) and grease a small springform pan (mine is 18cm or 6 1/2 inches).

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.

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.

For the frosting:
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.

Keep in the fridge, but allow the cake to come back up to room temperature before eating. Enjoy!