Apple and Pecan Cake

Sift flour, sugar, bicarbonate of soda and spices in a large bowl. Add apple and pecans.
Combine vanilla, oil and eggs in a separate jug. Add liquid ingredients to dry ingredients and combine well.
Spread batter into a greased and lined 26cm x 20cm lamington tin. Bake in a slow oven (150°C) for 50 minutes.

Pecan nuts are great for fibre, but also protein, plus many other vitamins and minerals too.
Nuts are best stored in their shells. If unshelled nuts are not available, nuts with their skin on are a good option, followed by whole nuts and then pre-sliced or chopped nuts. Nuts will keep well in an air-tight container in a cool dry place, such as the refrigerator, and even longer in the freezer.
Most recipes will specify temperatures for baking, but if all you see listed is ‘a slow’ oven, it will generally refer to 150°C. Likewise, a moderate oven is 180°C, a hot oven is 200°C, and a very hot oven is 230°C.

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