• Stir eggs, salt, coconut oil and coconut blossom sugar / rice syrup until frothy. Mix flour, buckwheat flour, cinnamon and ground nuts with baking powder and stir in briefly with the grated apple and, if necessary, raisins on a low level.
• Pour the dough into a greased loaf pan. Core the additional apple and cut into thin slices unpeeled. Spread on top of the cake. Bake in the preheated oven on the middle rack at 175 degrees circulating air (or 190 degrees top / bottom heat) for about 50 minutes. Then drizzle with maple syrup and cover with aluminum foil so that the cake doesn't get too dark. Bake for another 20-25 minutes.

Tips:

• You can vary the flour: Instead of ground nuts and buckwheat flour, you can also just use spelled flour. Other ground nuts are also suitable. You can either use just coconut blossom sugar or just rice syrup. I like it best with a mixture of the two.