Apple picking season being well underway, it only seemed natural to share my current favourite recipe to put them to good use. This cake recipe takes only a few minutes to put together (think two bowls, a whisk and a spatula, no need for a hand or stand mixer). It’s one of those desserts that looks pretty impressive to serve because of its shape and allure, but takes very little effort. It’s my kind of baking,

Apple, Almond and Buckwheat Cake (adapted from TheFoodClub.dk)
Serves 6
How it’s done:

• 100g olive oil
• 3 eggs
• 1 organic lemon, zested
• 1 tsp vanilla extract
• 50g turbinado sugar
• 30g dark brown sugar
• 120g almond flour
• 50g buckwheat flour
• 1 tsp baking powder
• 1 tsp cardamom
• 1 tsp cinnamon
• Big pinch of salt
• 2 apples, cored and thinly sliced
• 2 tbsp sliced almonds
• 2 tbsp apricot jam, warmed with 1 tsp of water

In bowl, whisk together olive oil, eggs, lemon zest, vanilla, turbinado and brown sugar. Set aside.

In separate large bowl, whisk together almond flour, buckwheat flour, baking powder, cardamom, cinnamon and salt. Stir wet ingredients into dry ingredients until just combined. Transfer to greased 13-3/4″ x 4-1/4″ rectangular tart pan with removable bottom, evening top.

Arrange apple slices on top of cake; sprinkle with almonds. Bake in 350°F oven until cake tester inserted in centre of cake comes out clean with a few crumbs clinging, 25 to 30 minutes. Brush top with apricot jam.