Layered Apple/Pear Buttermilk Cake
|Prep time||30 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 20 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge|
|Meal type||Dessert, Lunch Box, Sweet Things|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Warm|
Easy dessert or tea cake with layered apples or pears.
- 3 Large Red or Golden Delicious apples or pears (peeled, cored and thinly sliced)
- 125g butter (softened)
- 3/4 cups castor sugar
- 2 eggs
- 175g cups spelt flour (half wholemeal, 1/2 white)
- 2 teaspoons baking powder
- 1/2 cup buttermilk (or sour cream)
- Extra castor sugar
|1.||Preheat the oven to 175°C fan forced. Grease and line a cake or loaf tin.|
|2.||Sift the flours and baking powder together, adding the husks back in, and put aside.|
|3.||Using an electric mixer, beat the butter and sugar until light and fluffy.|
|4.||Beat in the eggs one at a time. Fold in the flour alternatively with the buttermilk.|
|5.||Spread 1/3 of the cake mixture over the base of the prepared tin then layer 1/3 of the sliced fruit on top. Repeat with another 1/3 of the cake mixture, 1/3 of theslices then the remaining cake mixture. Arrange the rest of the apples/pears over the top and sprinkle with the extra castor sugar.|
|6.||Bake for 50 minutes. Leave in the pan to cool for a few minutes then turn out onto a wire rack to cool.|
|7.||Can be eaten warm or cold.|
Low Amines, Low/Moderate Salicylates, Low Glutamates
For a low chemical / Failsafe version use pears. If moderate salicylates are tolerated, apples can be used.
Can be served as a dessert or tea cake. Making this cake in a loaf tin, makes it a great lunch box snack as it can be sliced into squares and frozen.
If you don't have spelt flour use regular flour - 2/3 cup self-raising plus 1/2 cup plain, and leave out the baking powder.