Time to make: 50 mins
100g reduced-fat spread (room temperature)
1/2 cup castor sugar
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
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.