the Breville Test Kitchen

Buckwheat and Quinoa Apple Cake

Name: Buckwheat and Quinoa Apple Cake
Cook time: 1200 s
Total time: 4500 s
Yield: Serves 8
Ingredients: 1 cup (200 g) raw buckwheat; 1 cup (150 g) quinoa flakes; ¾ cup (150 g) superfine turbinado or raw sugar; 1 tbsp baking powder; ¼ tsp ground cinnamon; 2 large eggs; ⅔ cup (160 ml) reduced fat milk; ½ cup (120 ml) macadamia oil; ⅓ cup (90 g) apple sauce; 2 tsp vanilla extract; 2 (300 g) medium green apples - peeled, cored, thinly sliced; 2 tbsp apricot jam - slightly warmed; Greek yogurt - to serve

the Super Q™

Shop

1 hr 15 mins total time

20 mins active time

Medium

Serves 8

Ingredients

Measurements:

1 cup (200 g) raw buckwheat
1 cup (150 g) quinoa flakes
¾ cup (150 g) superfine turbinado or raw sugar
1 tbsp baking powder
¼ tsp ground cinnamon
2 large eggs
⅔ cup (160 ml) reduced fat milk
½ cup (120 ml) macadamia oil
⅓ cup (90 g) apple sauce
2 tsp vanilla extract
2 (300 g) medium green apples
peeled, cored, thinly sliced
2 tbsp apricot jam
slightly warmed
Greek yogurt
to serve

Instructions

1
Preheat the oven to 175°C. Grease and line the base and side of a 20cm round springform pan with parchment paper.
2
Put the buckwheat and quinoa flakes in the blender and secure the lid. MILL for 30 seconds until finely ground.
3
Add the sugar, baking powder and cinnamon to the blender. STIR for 10 seconds until combined.
4
Add the eggs, milk, oil, apple sauce and vanilla to the blender and secure the lid. STIR for 30 seconds. Use a spatula to combine any remaining dry ingredients to avoid over mixing.
5
Spoon the batter into the prepared pan. Arrange the apple slices over the top.
6
Bake for 45-55 minutes until a skewer inserted in the center comes out clean.
7
Let the cake cool in the pan for 5 minutes. Remove from the pan and transfer to a wire rack. Brush the top of the hot cake with jam. Set aside to cool.
8
Serve with yogurt.