Apple-cinnamon cake


260 g of Bio Buckwheat Drink
300 g of wholegrain flour
180 g of brown sugar
200 g of apples
80 g of fairly fluid apricot jam (if needed, soften by adding a bit of water)
5 g of orange zest (only the outer, orange part)
5 g of turmeric
5 g of cinnamon powder
10 g of baking powder ⁠

Made with


Sift the flour together with the baking powder into a very large bowl. Add the sugar, cinnamon, turmeric, orange zest and finally the Bio Buckwheat Drink. Using a whisk, mix everything together well until you obtain a smooth and lump-free mixture. Pour the mixture into a round non-stick baking pan (about 21-cm diameter), then top it with the apples (which you previously washed and cut into very thin slices). Bake at 180°C for 30 minutes. Spread a layer of apricot jam on top of the cake as soon as you remove it from the oven. Let it cool and enjoy!