Rice/buckwheat, apple and almond cake

Light and fat free cake, also suitable for people with gluten allergies.

200ml soya milk
75g rice flour
75g buckwheat flour
75g peeled almonds
50 + 25g brown sugar
3 yellow apples or pears
1 lemon
2 tbsp corn flour
2 tsp baking powder
a pinch of salt

1. first off sift the flours, 50g of sugar, baking powder, corn flour and salt in a large bowl
2. grate the zest of the lemon and add it to the flour mix
3. chop the almonds into small pieces e add the remainder of the sugar to them
4. peel and core the apples, cut them in small chunks and soak them into the juice of the lemon
5. gradually add the soya milk to the flour mix until you obtain a smooth batter
6. pour the mixture into a pre-greased and pre-floured cake tin of about 22 centimetres
7. add the chunks of apples making sure they have sunk in nicely
8. cover them with the almond and sugar, then bake for about 40 mins in a preheated oven at 200C

Here is what it looks like once it’s been sliced:



    • aX

      si tu es près de londres le 18 juillet, je cuisine pour une foire dans le sud de londres et tout la bouffe sera entièrement végétalienne! laisse moi savoir si tu voudrais y venir.

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