Layered Apple/Pear Buttermilk Cake
||1 hours, 20 minutes|
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Dessert, Lunch Box, Sweet Things
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
||Preheat the oven to 175°C fan forced. Grease and line a cake or loaf tin. |
||Sift the flours and baking powder together, adding the husks back in, and put aside. |
||Using an electric mixer, beat the butter and sugar until light and fluffy. |
||Beat in the eggs one at a time. Fold in the flour alternatively with the buttermilk. |
||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. |
||Bake for 50 minutes. Leave in the pan to cool for a few minutes then turn out onto a wire rack to cool. |
||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.