Today we went to visit our friends who live in the same city but 40km away from us. That can make things difficult, mainly finding the time or the whole day for a trip like this. Then again, the bonus besides seeing the friends is that they live near the beach and one 5 year old boy with rather strong opinions pushed us all in that direction. Well, I guess who would resist 40 km driving over a beautiful day spent in good company, with good food, wine and of course cakes. I promised (firstly to myself) to make buckwheat cookies and another cookie (which is going to be part of one of my next posts since I haven’t taken the photos yet) but at the last-minute I decided to make this cake as well. I have seen it on Jul’s Kitchen blog, I was instantly attracted and I couldn’t stop thinking about it; literally. Something had to be done and I was just looking for an excuse, if one needs an excuse for a cake like this.
The cake was everything I expected and more. No need to go back to my love for buckwheat flour I guess, so we can go straight to how divine this combination of buckwheat flour and almond meal is. Add hazelnuts and chocolate, and you get a perfect cake that is worthwhile skipping a whole meal for – any meal really, starting from breakfast because this cake is so versatile. It could be packed for a picnic treat; It could be easily served for morning tea, afternoon tea or as part of a gala dinner feast. I can’t decide if is it better when it’s still warm or a day after straight from the fridge. So I would say, it’s delicious either way.
100 gr plain flour
150 gr buckwheat flour
100 gr almond flour
50 gr finely chopped hazelnuts
300 gr sugar
1 teaspoon baking powder
100 gr melted butter
icing sugar for dusting
2 tablespoon plain flour
3 tablespoon unsweetened cocoa powder
2 tablespoon icing sugar
330 ml milk
Beat the eggs with the sugar until you get a light coloured mixture that indicates the fluffiness you are after. Add plain flour, buckwheat flour, almond meal and baking powder. Mix with a spatula and add chopped hazelnuts. At the end add melted butter and mix gently.
First time, I baked cake in 9” baking tin for 50 min on 180C, and I was pleased with the result. Then I tried 6″ and I baked the cake in three of them – again I was pleased with the result (baking time was a bit shorter, up to 40 minutes).You just can’t go wrong with this one, but I’ll leave to you to make a decision.
For the chocolate filing, you need to sift all dry ingredients. This procedure is especially important when it comes to cocoa powder. Once that is done mix them together and slowly add warm milk. Mix well with whisker and place on a low heat. Continue to whisk and keep it on the low heat until you get the consistency of pudding. I like this chocolate filling. It’s very easy to make, and it goes perfectly with buckwheat cake. This is one of those recipes that you would consistently repeat, for many years.
The cake needs to be completely cooled before slicing into three layers. Assemble the cake by adding two layers of chocolate and dust with sugar on the top. No need for anything else, it is perfect as it is.