Breville Test Kitchen
Buckwheat and Quinoa Apple Cake
the Q™
1 hr 15 mins total time
20 mins active time
Medium
Serves 8
Ingredients
Measurements:
1 cup (7 oz) raw buckwheat
1 cup (5 oz) quinoa flakes
¾ cup (5 oz) superfine turbinado or raw sugar
1 tbsp baking powder
¼ tsp ground cinnamon
2 large eggs
⅔ cup (5½ fl oz) reduced fat milk
½ cup (4 fl oz) macadamia oil
⅓ cup (3 oz) apple sauce
2 tsp vanilla extract
2 (10½ oz) medium green applespeeled, cored, thinly sliced
2 tbsp apricot jamslightly warmed
Greek yogurtto serve
Instructions
- 1Preheat the oven to 350°F. Grease and line the base and side of a 8-inch round springform pan with parchment paper.
- 2Put the buckwheat and quinoa flakes in the blender and secure the lid. MILL for 30 seconds until finely ground.
- 3Add the sugar, baking powder and cinnamon to the blender. STIR for 10 seconds until combined.
- 4Add 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.
- 5Spoon the batter into the prepared pan. Arrange the apple slices over the top.
- 6Bake for 45-55 minutes until a skewer inserted in the center comes out clean.
- 7Let 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.
- 8Serve with yogurt.
