Apple and Raspberry Buckwheat Teacake

This cake is especially good after coming in from an afternoon spent outside in the brisk autumn air. It is not overly sweet and pairs well with a good vanilla ice cream for a satisfying dessert. 

serves 8-10

what you need

1/2 cup brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

3 eggs

1/4 cup milk

3/4 cup raw sugar

1/3 cup olive oil

1 tsp vanilla extract

1 cup buckwheat flour

1/4 tsp baking powder

2 apples diced

1 cup raspberries (you can use any fruit that you prefer or have on hand)

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what to do

Preheat the oven to 170°C fan forced and line or oil an 18cm cake pan.

Mix together the brown sugar, cinnamon and nutmeg in a small bowl.

Using a stand mixer, whisk the eggs until light and creamy. Add the sugar a bit at a time, whisking until the mixture is thick and billowy.

Add the oil in a steady stream, followed by the milk and vanilla, and whisk until combined.

Add the buckwheat flour and baking powder. Mix on low speed until just combined.

Pour half the batter into the cake pan. Sprinkle with half the sugar and spice mixture and arrange half the apple and raspberries on top.

Add the remaining batter and top with the remaining fruit, followed by the remaining sugar and spice mix.

Bake for 60 minutes or until a skewer inserted into the centre comes out clean.

Transfer to a wire rack and allow to cool completely before removing from the tin.

Serve with a strong cup of hot tea or coffee.

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