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Buckwheat apple cake with a wedge cut out, topped with baked apple quarters arranged in a circle and soaked with maple syrup.

Buckwheat apple cake

An aromatic apple cake made with buckwheat flour and ground almonds, soaked with maple syrup after baking. Enjoy warm, perhaps with an afternoon coffee.

DNutri-Score
Nutrition per serving
1.9 mgIron
3.6 gFibre
441.4 kcalEnergy
8.2 gProtein
50.1 gCarbohydrates
22.3 gFat
All nutrition per serving
Energy
441.4 kcal
Protein
8.2 g
Carbohydrates
50.1 g
Fat
22.3 g
Fibre
3.6 g
Salt
0.5 g
Iron
1.9 mg
Calcium
49.4 mg
Vitamin C
7.9 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Using a hand mixer, beat the eggs and sugar for approx. 3 minutes until frothy. Beat in the softened butter a spoonful at a time.

  2. 02

    Sift the buckwheat flour and starch, then mix with the ground almonds and baking powder. Stir the dry mixture into the wet mixture a spoonful at a time until you have a smooth batter.

  3. 03

    Quarter the apples and cut out the cores at an angle. Transfer the batter to a 20 cm springform tin. Arrange the apple quarters in a circle on top of the batter and press them in lightly. Bake at 180 °C fan for 30 minutes until golden brown.

  4. 04

    Soak the buckwheat cake with the maple syrup while it is still hot and enjoy warm.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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