Ingredients
375 grams walnuts
102 grams leaven
1 large egg, at room temperature
111 grams kefir cultured cream or crème fraîche
129 grams grated apple
171 grams whole grain spelt flour
146 grams sugar
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
89 grams olive oil
Instructions
Preheat the oven to 350° F. Grease a 9 x 5-inch loaf pan (or two 5 x 3-inch loaf pans) and line the bottom(s) with parchment paper. Spread the walnuts on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Remove from the oven and let cool completely, then coarsely chop.
In a large bowl, mix together the leaven, egg, kefir cream, and grated apple. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and ginger. Add the olive oil to the dry ingredients and, using a bench knife or pastry cutter, cut the oil into the flour until well distributed. Stir in the walnuts, then add the flour and oil mixture to the wet ingredients and stir well to combine.
Transfer the batter to the prepared pan(s). Bake for 60 to 70 minutes (30 to 40 minutes for miniature loaves), or until the internal temperature of the cake reaches 200° F. Let cool in the pans for 30 minutes, then use a knife to loosen the cake from the pan(s) by slicing around the edges. Unmold onto a wire rack, and let cool completely. The cake will keep at room temperature, wrapped, for up to 3 days.
Key Points About Ingredients:
- Whole grain spelt flour adds a nutty, slightly sweet flavour and provides more fibre and minerals than refined all-purpose flour, making it a nourishing base for this cake.
- Leaven (active sourdough starter) contributes natural leavening and a subtle tang that complements the apple and spices while improving digestibility of the grains.
- Toasting the walnuts before adding them to the batter is essential — it deepens their flavour, enhances their crunch, and brings out natural oils for a richer result.
- Kefir cultured cream or crème fraîche adds moisture and a gentle acidity that reacts with the baking soda for a tender, well-risen crumb.
- Grated fresh apple provides natural sweetness and moisture, reducing the need for excess added sugar while keeping the cake soft for days.
- Olive oil replaces butter here, lending a fruity richness and keeping the cake moist at room temperature for up to three days.
Key Nutritional Insights:
- Walnuts are one of the best plant-based sources of ALA omega-3 fatty acids, which support heart and brain health — and at 375g, they're a star ingredient here.
- Whole grain spelt flour retains the bran and germ, offering more fibre, B vitamins, and minerals like magnesium and iron compared to white flour.
- The combination of baking powder and baking soda ensures a proper rise even with the density of whole grain flour and heavy mix-ins like walnuts and apple.
- Kefir cream contributes beneficial probiotics and calcium, adding a functional nutrition dimension beyond flavour and texture.
- Each serving provides a meaningful amount of plant-based protein and healthy fats largely from the generous quantity of walnuts.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories721
- Standard DV% Daily Value*
- Total Fat52 g72 g72.22%
- Saturated Fat6 g20 g30%
- Trans Fat0 g
- Polyunsaturated Fat35 g
- Monounsaturated Fat9 g
- Cholesterol32 mg300 mg10.67%
- Sodium340 mg2300 mg14.78%
- Total Carbohydrate54 g275 g19.64%
- Dietary Fiber6 g28 g21.43%
- Total Sugars27 g
- Added Sugars21 g50 g42%
- Sugar Alcohal0 g
- Protein14 g50 g28%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium110 mg1300 mg8.46%
- Iron3 mg18 mg16.67%
- Potassium390 mg4700 mg8.3%
- Vitamin A120 mcg900 mcg13.33%
- Vitamin C (Ascorbic Acid)2 mg90 mg2.22%
- Vitamin E (Tocopherol)3 mg15 mg20%
- Vitamin K6 mcg120 mcg5%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.15 mg1.3 mg11.54%
- Vitamin B3 (Niacin)1.8 mg16 mg11.25%
- Vitamin B6 (Pyridoxine)0.25 mg1.7 mg14.71%
- Folate48 mcg400 mcg12%
- Vitamin B12 (Cobalamine)0.1 mcg2.4 mcg4.17%
- Biotin5 mcg30 mcg16.67%
- Vitamin B5 (Pantothenic acid)0.6 mg5 mg12%
- Choline45 mg550 mg8.18%
- Phosphorus280 mg1250 mg22.4%
- Iodine4 mcg150 mcg2.67%
- Magnesium95 mg420 mg22.62%
- Zinc2 mg11 mg18.18%
- Selenium8 mcg55 mcg14.55%
- Copper0.7 mg0.9 mg77.78%
- Manganese2.4 mg2.3 mg104.35%
- Chromium3 mcg35 mcg8.57%
- Molybdenum18 mcg45 mcg40%
- Chloride90 mg2300 mg3.91%
