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Bidwell Apple Cake


When Autumn comes and the orchard orchard trees are laden with apples I always like to make an apple cake, or two, or three...

This year I thought I would experiment with buckwheat flour, rather than use my normal recipe, and my family voted it better than ever!  I adapted it from the Italian Buckwheat Cake recipe, tweaking the proportions of buckwheat flour and ground almonds, and experimenting with different flavourings.  We think it works best with the almond essence and flaked almonds on top, but it is also delicious with cinnamon and sprinkled with sugar.

It can be served cold as a teatime cake, or warm with a dollop of whipped cream as a pudding.  It will keep for several days in a sealed container in a cool place...if there is any left!

Since my first experiments were made with Stuart's granny's favourite 'Newton Wonder' apples from our orchard, and eggs from our tractor driver, Terry's hens, as well as our buckwheat flour, I have named this cake after our farm, "Bidwell".



  • 450g cooking apples, peeled and quartered

  • 120g buckwheat flour

  • 75g ground almonds

  • 1tsp gluten free baking powder

  • pinch salt

  • 90g butter

  • 150g golden caster sugar

  • 2 large eggs, separated

  • lemon, finely grated zest

  • 1tsp almond essence (or 1tsp ci

  • 90ml milk

  • 20g split almonds (optional)


  1. Preheat oven to 350F/175ºC

  2. Grease and line an 8"/20cm springform cake tin

  3. In a medium bowl, stir together the buckwheat flour, ground almonds, baking powder, salt, cinnamon (if using) and lemon zest

  4. In a large bowl, beat the butter with 100g of the sugar until light and fluffy

  5. Add the egg yolks one at a time, beating well between additions

  6. Stir in the almond essence if using

  7. Beat in the dry ingredients, alternating with the milk

  8. In a clean mixing bowl whip the egg whites with the remaining 20g of sugar until it forms stiff glossy peaks

  9. Stir 1/4 of the egg white mixture into the cake mixture, then gently fold in the rest

  10. Turn half the mixture into the prepared cake tin and spread evenly

  11. Slice the peeled and quartered apples thinly directly into the cake tin, spreading evenly

  12. Top with the remains of the cake mixture, spreading as best you can to cover the apples

  13. Sprinkle the top of the cake with almond flakes to decorate

  14. Bake in the preheated oven for 45minutes until a skewer inserted into the centre comes out clean.

  15. Cool on a wire rack, removing the outer ring when it is cool enough to handle

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