Buckwheat Apple Cake With Honey
Delicious buckwheat apple cake with honey - easy and quick to make recipe, naturally gluten-free and refined sugar-free.
EQUIPMENT
- 1 springform cake pan (9 inch/24 cm)
- 1 mandoline (or a small knife)
- 1 small saucepan
- 1 mixing bowl
INGREDIENTS
- 8 apples (medium size)
- 14 tbsp buckwheat flour
- 7 tbsp honey
- 3 eggs
- ⅔ cup milk
- 2½ tbsp butter
- 1 tbsp cinnamon
- 1 lemon
- 1 tsp baking powder
- ½ cup apricot jam
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INSTRUCTIONS
- Set the oven to 350°F (180°C) on the fan setting. Gently heat the milk (⅔ cup/150 ml) in a small pot, stopping before it boils. Add the honey (7 tbsp/100 ml), butter (2½ tbsp/35 g), and cinnamon (1 tbsp), and stir until everything melts together. Reserve a little butter for the tin.
- Beat the eggs (3 large) in a second, larger bowl until evenly mixed. Keep whisking as you add the warm honey milk with cinnamon in a slow stream.
- Tip in the buckwheat flour (14 tbsp/100 g) along with the baking powder (1 tsp). Whisk to a runny batter without any lumps.
- Peel the washed apples (8 medium). Use seven for the batter and save one for decorating.
- Cut the apples into thin pieces. A knife gives sturdier slices than a mandoline. Coat them at once in the juice of the lemon to prevent browning.
- Add the slices to the batter and turn them carefully with a rubber spatula (or use your hands) so each one is covered. Hold back the slices of one apple for the top.
- Place parchment paper on the base of a 9-inch (24 cm) springform tin and rub the butter around the sides. Transfer the apple batter and level it with the spatula, pressing the fruit down a little.
- Spread the reserved slices across the top.
- Set the baking pan in the center of the oven and bake for 50 minutes at 350°F (180°C), fan setting. If the top darkens too quickly, shield it with a sheet of parchment.
- Give the cake a few minutes out of the oven. Then melt the apricot jam (½ cup/175 g) over low heat and glaze the surface and edges. Wait until it reaches room temperature to cut and serve. Enjoy!
NOTES
TIPS AND VARIATIONS:
Keep the milk warm, not hot. Honey is acidic and can curdle milk that’s close to boiling, and high heat ruins its natural goodness. If the butter won’t melt in the milk, melt it separately and stir it in.
Cut the apples a little thicker rather than paper-thin. Very thin mandoline slices fall apart in the batter, while knife-cut slices stay whole.
Watch the cake near the end of baking. Cover the top loosely with parchment paper if the fruit darkens too soon, and test for doneness with a toothpick.
Chill before slicing. With so much fruit, the cake needs to firm up. Let it reach room temperature, then refrigerate for about an hour.
No apricot jam? Use peach jam, or stir a few tablespoons of honey with ½ tbsp of water and brush that on instead.
Swap the fruit. Pears are the easiest replacement, and quinces, plums, or peaches work too, as long as they’re firm enough to slice. You can also scatter chopped walnuts, hazelnuts, or raisins between the layers.
If you like, serve with whipped cream or vanilla ice cream.
LEFTOVERS AND STORAGE:
Fridge: Keep covered, in a container or wrapped in plastic wrap or foil, for up to 5 days.
Freezer: Wrap tightly or seal in a freezer bag or container for up to 3 months. Thaw overnight in the fridge.
Note: Nutrition information is an estimate and may vary depending on the brands and ingredients you use.
NUTRITION
Serving: 292g ~Calories: 348kcal ~Carbohydrates: 72g ~Protein: 7g ~Fat: 7g ~Saturated Fat: 3g ~Polyunsaturated Fat: 1g ~Monounsaturated Fat: 2g ~Trans Fat: 0.1g ~Cholesterol: 73mg ~Sodium: 124mg ~Potassium: 445mg ~Fiber: 8g ~Sugar: 43g ~Vitamin A: 366IU ~Vitamin C: 17mg ~Calcium: 104mg ~Iron: 2mg