Coffee cake

Preheat the oven to 345°F and grease a spring form with some coconut oil.

Finely chop the apricots and roughly chop the pecan nuts.

Combine almond flour, hazelnut flour, palm sugar, mixed spices and baking soda in a mixing bowl.

Combine the cold coffee, coconut oil and eggs in a different bowl and beat them until frothy.

Pour the coffee mixture into the flour and stir into a thick batter.

Fold the pieces of apricots, chocolate and pecans into the batter.

Divide the batter over the springform tin and smooth out with a spoon.

Bake the coffee cake in 25 minutes until golden and cooked, or until a skewer comes out clean.