Gluten-free apple and cinnamon tea cake
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Time to make:
50 mins, prep 15 mins, cook 35 mins
$0.52 per serve
(at time of publication)
Full ingredients list:
- 100g Nuttelex spread (at room temperature)
- 1/2 cup caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 2 teaspoons ground cinnamon
- 1 1/4 cups buckwheat flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 cup soy milk
- 2 large green apples, peeled, quartered, thinly sliced
- 2 teaspoons sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Grease and line with baking paper a 20cm springform cake tin. Using an electric mixer, cream Nuttelex and sugar until light and fluffy. Add egg; beat well. Add vanilla; beat well. Add cinnamon, beat well.
Step 2 In a separate bowl, sift flour and baking powder. Add one-third of flour mixture and one-third of milk to Nuttelex mixture; beat well. Repeat twice with remaining flour mixture and milk. Spread mixture evenly into prepared tin.
Step 3 Place apple slices in non-stick frying pan with 2 tablespoons water over medium-high heat. Sprinkle with sugar. Sauté for 8 minutes or until translucent. Arrange slices in a pinwheel pattern over cake mixture.
Step 4 Place in middle of oven. Turn oven up 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.
Traditional version (per serve)
Total energy 2160kJ
Total fat 29g (18g saturated fat)
HFG version (per serve)
Total energy 1200kJ
Total fat 13g (2g saturated fat)
About this recipe
First published: August 2009