Cookbook

35
Buckwheat, Spelt &
Apple Cake
1 Prep 20 minutes / Cook 45 minutes
2 Serves 8
150g spelt flakes
200g raw buckwheat
165g caster sugar
1 tablespoon baking powder
2 eggs
160ml reduced fat milk
125ml (½ cup) macadamia nut oil
90g apple sauce
1 teaspoon vanilla extract
2 green apples, peeled, cored, thinly sliced
2 tablespoons apricot jam, slightly warmed
1. Preheat oven to 170°C no fan (150°C fan-forced). Grease and
line base of a round 20cm (base measurement) cake pan with
non-stick baking paper.
2. Place spelt flakes into blender jug and secure lid.
4 MILL 1 minute or until finely ground and transfer to a bowl.
3. Place buckwheat into blender jug and secure lid.
4 MILL 1 minute or until finely ground. Add to the spelt with the
sugar and baking powder. Stir to combine.
4. Place eggs, milk, oil, apple sauce and vanilla into blender jug
and secure lid.
3 PULSE 4 times or until well blended.
5. Add buckwheat flour mixture to blender jug and secure lid.
3 PULSE 6 – 7 times or until flour is blended and spoon into
prepared pan.
6. Arrange apple slices over top of cake batter. Bake for 45 – 55
minutes or until a skewer inserted in the centre comes out
clean. Stand in pan for 5 minutes. Turn out and transfer to a
wire rack. Brush top of cake with jam while cake is still hot. Set
aside until cooled completely.