Buckwheat and Quinoa Apple Cake
Breville Test Kitchen

Breville Test Kitchen

Buckwheat and Quinoa Apple Cake

the Q™
the Q™ Product Details

the Q™

1 hr 15 mins total time

20 mins active time


Serves 8



  • raw buckwheat icon
    1 cup (7 oz) raw buckwheat
  • quinoa flakes icon
    1 cup (5 oz) quinoa flakes
  • superfine turbinado or raw sugar icon
    ¾ cup (5 oz) superfine turbinado or raw sugar
  • baking powder icon
    1 tbsp baking powder
  • ground cinnamon icon
    ¼ tsp ground cinnamon
  • large egg icon
    2 large eggs
  • reduced fat milk icon
    ⅔ cup (5½ fl oz) reduced fat milk
  • macadamia oil icon
    ½ cup (4 fl oz) macadamia oil
  • apple sauce icon
    ⅓ cup (3 oz) apple sauce
  • vanilla extract icon
    2 tsp vanilla extract
  • medium green apple icon
    2 (10½ oz) medium green apples

    peeled, cored, thinly sliced

  • apricot jam icon
    2 tbsp apricot jam

    slightly warmed

  • Greek yogurt icon
    Greek yogurt

    to serve


  • 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.
Kid Friendly
Kid Friendly

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