There is a reason why apple tea cake is such a favourite- deliciousness !!! This apple tea cake happens to be packed with goodness without compromising on the taste. I have used buckwheat flour, rapadura sugar instead of regular flour and castor sugar.Honestly I am in love with its nutty texture, so the fact that its incredibly nutritious is a bonus. Interestingly buckwheat flour is neither related to wheat nor is a grain. It’s the seed of a plant from the Rhubarb family, gluten free easily digestible. Now considering all its goodness and rather easy to bake, I reckon this will be a good treat for tea time or relaxed autumn picnic lunch. Betcha … you will come with a clean plate.
Did I mention Autumn !!! yeah.. the whiff of autumn can be felt in the air. Soon there will be the multi-hued colours of nature, almost a vibrant orange flaming Japanese maple that will be standing stout in my front yard braving the gales and painting the canvas of green with shades of flaming red, orange and a subtle brown.The market is chock full of apples and pears. These apple are bursting with flavours and it’s crunchy texture making it ideal for tarts and crumbles. I have asked my other half to share a lovely poem with you all, welcoming the beautiful season that is ahead of us.
Autumnal bliss
As the sun recedes from slaking my olive skin
A breeze of coolness & containment fills my troubled heart
The crickets , the bats and the cocakatoos have all stopped making a din
& The silence of their energetic cries makes me think…
I haven’t seen such beauty as the sun sets on my hearth
Enveloping me in a loving caressing embrace.
Such is the magic of this autumnal bliss.
Soon there will be a change in the season
Reminding us of our fallacy of permanence & reason
We humans tend to overanalyse things
Rather than humbly accept & adapt to the changing motions.
Change perhaps is the only constant.
Today I re learn this one deep secret.
I am truly in love with this autumnal bliss.
This I am certain, that despite all changes
Our lives will continue to thrive, for the seasons merely reflect a changing tide.
With every new wave we will make & hear more stories.
From the shells strewn carelessly on the sandy beaches.
Soon the leaves will don a new pair of clothes
They will come out decked in their best of crimson, red & gold
A riot of colours they will make and remind us of the variety of life.
I am truly amazed by this autumnal bliss.
HOW TO BAKE A PERFECT APPLE TEA CAKE
APPLE TEA CAKE
- 1 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 salt
- 3 to 4 cardamoms crushed into powder
- 125g salted butter
- 1 cup Rapadura Sugar
- 1 tsp orange zest
- 3 eggs
- 1/2 sour cream
- 2 to 3 apples cored and sliced
Preheat the oven at 160 ‘C fan forced. Line a 22cm round cake tin. Combine flour, baking powder, baking soda, salt, cardamom powder in a medium bowl. Set aside.
Whisk soft butter and sugar until light and creamy. Add eggs at a time and beating the mixture well. Add in the zest. Stir in the flour and sour cream alternatively until well combined into a smooth batter.
Pour the batter into the prepared pan. Arrange the sliced apples. Bake them in a preheated oven for 35 minutes or until golden brown.
PIN MY APPLE TEA CAKE RECIPE CARD
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