Buckwheat, Spelt & Apple Cake

Ingredients

• 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

Method

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. MILL 1 minute or until finely ground and transfer to a bowl.
3. Place buckwheat into blender jug and secure lid. 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. PULSE 4 times or until well blended.
5. Add buckwheat flour mixture to blender jug and secure lid. 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.