Gluten-free apple and cinnamon tea cake
(at time of publication)
Step 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.
Step 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.
Step 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.
Step 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.
About this Recipe
- 100g reduced-fat spread (room temperature)
- 1/2 cup castor sugar
- 1 egg
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla essence
- 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)
Nutrition information is given per serve
*NS: not specified