Gluten-free apple and cinnamon tea cake
(at time of publication)
- 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
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.
*Find buckwheat flour and gluten-free baking powder at Bin Inn and at online specialists such as www.ntolerance.co.nz
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 3g
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