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Buckwheat Apple Olive Oil Cake
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Buckwheat Apple Olive Oil Cake

A gluten-free cake made with light buckwheat flour, apple, olive oil and nuts.
Course Dessert
Cuisine American
Keyword Buckwheat, Olive Oil
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Author Anna
Cost 5

Ingredients

  • 1 ¼ cups buckwheat flour (150 grams)
  • 1 ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cardamom (optional)
  • 3 large eggs, separated
  • ½ cup granulated sugar, divided use (100 grams)
  • ½ cup olive oil
  • ½ teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 teaspoons lemon zest
  • 1 cup grated apple, undrained
  • ¾ cup walnuts, roughly chopped
  • ⅓ cup chopped raisins or currants
  • 1 tablespoon powdered sugar for garnish

Instructions

  • Preheat oven to 350 degrees F. Grease a 9-inch round springform pan.
  • Whisk together the flour, baking powder and salt. Add cardamom if using.
  • In a mixing bowl, beat the egg yolks and half of the sugar until well blended, then gradually add the olive oil, then the lemon zest, lemon juice and vanilla. Fold in the flour mixture followed by the apples, nuts and raisins.
  • In a separate bowl, beat the egg whites until soft peaks form, slowly adding the reserved ¼ cup (50 grams) sugar to the whites as you beat.
  • Fold the egg white mixture into the cake batter. Scrape into the greased springform pan.
  • Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool on a rack for 10-15 minutes and remove the ring from the springform pan. When cool, you can garnish with a little powdered sugar.