Gluten-free apple and cinnamon tea cake

Serves: 8
Time to make: 50 mins

Total cost: $ 5.84 / $ 0.73 per serve

(at time of publication)

Ingredients

100g reduced-fat spread (room temperature)
½ cup castor sugar
1 egg
2 teaspoons ground cinnamon
1 teaspoon vanilla essence
1 ¼ cups buckwheat flour*
½ teaspoon gluten-free baking powder*
½ cup soy milk
2 large green apples, peeled, quartered, thinly sliced
2 teaspoons sugar

Instructions

1 Preheat oven to 180°C. Grease and line a 20cm springform cake tin with baking paper. Beat spread and sugar until light and fluffy. Add egg, cinnamon and vanilla. Beat well.

2 In a separate bowl, sift flour and baking powder. Add a third of the flour mixture and a third of the milk to spread mixture. Beat well. Repeat twice with the remaining flour mixture and milk. Spread mixture evenly in prepared tin.

3 Place apple slices in a non-stick frying pan with 2 tablespoons water over a medium-high heat. Sprinkle with sugar. Sauté for 8 minutes or until translucent. Arrange slices in a pinwheel pattern over cake mixture.

4 Place in middle of oven. Increase oven temperature to 190°C. Bake for 30 minutes. Turn oven off. Leave for 5 minutes or until an inserted skewer comes out clean. Remove from oven. Stand for 10 minutes.

Nutrition Info (per serve)

Kilojoules 1040kJ

Calories 249cal

Protein 3g

Total fat 11g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 20g

Dietary fibre 3g

Sodium 90mg

Calcium 40mg

Iron 1.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.