Ready Time: 1 hrs 5 mins
Preparation Time: 20 mins
Cooking Time: 45 mins
Serves: 8
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
- 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.
- Place spelt flakes into blender jug and secure lid. MILL 1 minute or until finely ground and transfer to a bowl.
- 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.
- Place eggs, milk, oil, apple sauce and vanilla into blender jug and secure lid. PULSE 4 times or until well blended.
- Add buckwheat flour mixture to blender jug and secure lid. PULSE 6 – 7 times or until flour is blended and spoon into prepared pan.
- 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.