A new simple and more or less health cake. Not as healthy as other cakes I have published, as there is butter and eggs in there, but much healthier than the cakes you’d buy at any coffee shop.
This cake is a take on a typical South Tyrolean cake which uses about 3 times the eggs and the butter I put in my version. I was happy with the result which didn’t sacrifice much on taste and is much less rich than the original version.
The buckwheat gives the cake a rich and aromatic flavor that works great with a slightly acidic marmalade and a scoop of vanilla ice cream or whipping cream.
I entered this cake in foodfrenzy June recipe challenge, please vote for me here!
- 1 cup buckwheat flour
- 1/2 cup all purpose flour
- 1/2 cup almonds
- 1 stick butter
- 2 eggs
- 1/2 cup light brown sugar
- 1/2 cup prunes soaked in water
- 2 tsp baking powder
- 3-5 spoons jam, preferably something not too sweet
- First put the almonds with the sugar and the flours in a food processor and chop until the almond where finely ground.
- Then add the butter, the prunes and the eggs and again mix until the prunes are finely chopped and the eggs are well combined with the batter
- Finally, add the baking powder and enough water of the water used to soak the prunes to make the batter fluid, but not liquid.
- Pour the batter in an oven dish lined with parchment paper and place in a 375 F oven for about 50 minutes or until a toothpick inserted in the middle of the cake comes out dry.
- Take the cake out of the oven dish and let it cool down. When the cake is completely cold, cut the cake in half and spread the jam in the middle. Reassemble the cake and let it rest overnight, so that the cake can absorb the flavor of the jam. I used orange jam, but things like lingoberry or plum or rhubarb jam should also work great.
- If you like it, you can sprinkle the cake with powder sugar.
The cake ends up being not too sweet and is perfect for breakfast or with tea. For a dessert I’d suggest serving the cake with a scoop of ice or some whipped cream.
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