Ingredients
-
65g tapioca oilalternatively sunflower oil
-
130g dark muscovado sugar
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240g plain non-dairy yogurtsugar-free
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1 tablespoon lemon juicealternatively apple vinegar
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1/4 organic lemongrated rind
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250g buckwheat flour
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70g almondblanched or ground almonds
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cream of tartar
-
bicarbonate of soda
-
a pinch of salt
-
125g grated applefrom an apple weighing about 160g
-
200-230g redcurrant jam
-
1 tablespoon icing sugaroptional
Ingredients
| 65g tapioca oil | |
| 130g dark muscovado sugar | |
| 240g plain non-dairy yogurt | |
| 1 tablespoon lemon juice | |
| 1/4 organic lemon | |
| 250g buckwheat flour | |
| 70g almond | |
| cream of tartar | |
| bicarbonate of soda | |
| a pinch of salt | |
| 125g grated apple | |
| 200-230g redcurrant jam | |
| 1 tablespoon icing sugar |
Steps
|
1
|
For the almond flour: |
|
2
|
For the apple: |
|
3
|
Preheat the Panasonic combi-oven to 160°C. |
|
4
|
Line a baking tray with parchment. |
|
5
|
Pour the oil, sugar, yogurt and lemon juice into the food processor and blend it together. |
|
6
|
Add the buckwheat flour, almond flour, bicarbonate, cream of tartar, salt and lemon rind, and mix for 5-10 seconds. Do not run the food processor for too long, or the mixture will be too dense. Use a scraper to remove any flour remaining on the sides of the container, |
|
7
|
Remove the blade and add the grated apple (do not mix the apple in with the blade). |
|
8
|
Combine the ingredients with a spatula, and transfer to the baking tin. |
|
9
|
Cook in a static oven at 180°C for about 50 minutes or in the Panasonic combined oven at 160°C. |
|
10
|
Cut the cake across horizontally in one or two layers and fill with plenty of redcurrant jam. |
|
11
|
Decorate with icing sugar (optional) and serve. |
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