Tag Archives: buckwheat flour cake

Apple and blueberry buckwheat cake and a mouse in the house

appleandpearcake

The New Year brought an uninvited house guest: A mouse. At least I think he was uninvited. Maybe one of the dogs coaxed him in to annoy me. Not that I really have anything against him, in fact he’s quite sweet. But I admit I was rather taken aback this morning when I found him trying to chew his way through the top of my multivitamins. I tried to persuade him to leave, but he tilted his head to one side and looked at me quizzically as if to say ‘and your problem with me necking your vitamins is?’. I appealed to the dogs for some backup, but Hugo just sighed loudly and gave me a slightly contemptuous look that definitely said ‘wha’ever’. And Java, bless her, did her funny cross-eyed thing because the mouse is so small that I suspect she could hardly see it. In the meantime, the little rascal is making impressive headway through my vitamins and I’m afraid he’s going to end up the size of a small cat. Still, at least if he does Java will finally see him and perhaps spring into action…

There is quite a lot in the news at the moment about the ‘Sirt Food Diet’. I don’t usually pay much attention to the multitude of faddy diet books that appears on a regular basis, but this one makes some sense, even to me. I particularly like that its main objective is healthy eating and that weight loss is just a by-product of that. And I know that it is effective because I’ve been eating these foods for a number of years (before it even had a name!). The Sirt Food diet is so-called because it involves consuming foods containing compounds known as sirtuin activators, which cause body fat to be burned and muscle mass to develop (what’s not to like?). Eating these foods increases metabolism and strengthens the immune system. Sirtuin activators include buckwheat, apples, onions, almonds, walnuts, citrus fruits, chocolate, red wine, turmeric and blueberries, which frankly makes this cake a Sirt Food dieter’s dream!

Ingredients (serves 8)

For the topping:

3 apples, peeled and cut into slices

75g  blueberries

25g salted butter

2 tablespoons maple syrup

For the cake:

75g butter, cut into cubes

75g organic virgin coconut oil, cut into cubes

100g cane sugar

2 large free-range eggs, beaten

75g buckwheat flour

75g ground almonds

½ teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon cinnamon

Preheat the oven to 180°C. Caramelise the apples in a little water, adding the butter and maple syrup once softened. Add the blueberries last . Set aside. Place the sugar, butter and coconut oil into a mixing bowl and cream until pale and fluffy. Gradually add the beaten eggs, adding a bit of flour if the mixture begins to curdle. Continue to beat the mixture until fluffy. Fold in the remaining flour, ground almonds, baking powder and cinnamon.

Transfer the apple and blueberry mixture into the bottom of a greased bundt cake mould (I use a silicon one), levelling well with the back of a spoon. Then pour the cake mixture over the top. Bake for about 40 minutes or until a skewer comes out clean. Leave to cool. Delicious served with Greek yoghurt.

Caramelised peach and buckwheat pudding cake (gf) and tired chicken legs

peachapricotcake

Hugo and I were nearly a kilometre from the house yesterday evening when we realised that we were not alone — all three hens had followed us. (The only other time I have seen chicken legs move as fast was at a rugby club barbecue).  It goes without saying that Hugo was not best pleased. He tried to explain, rather tendentiously I felt, that they should return home, but to no avail; they were absolutely determined that they needed some exercise.  As a result, for the moment at least, we have three hens too knackered to lay eggs.

This pudding cake is another adaptation from my Book of the Moment: Love, Bake, Nourish by Amber Rose. Luckily for me, it is fairly egg-light, but no less delicious for it.

Ingredients

For the peach topping:

3 peaches, peeled and cut into slices

2 cardamon pods

25g salted butter

2 tablespoons maple syrup

For the pudding base:

75g butter

75g organic virgin coconut oil

75g organic buckwheat flour

2 large free-range eggs (preferably from hens that don’t partake in cross-country events)

75g ground almonds

1 teaspoon cinnamon

50g maple syrup

50g agave syrup

Preheat the oven to 170°C. Caramelise the peaches and ground cardamon pods in the butter and maple syrup. Set aside. Cut the butter and coconut oil into small cubes and cream with an electric mixer until pale and fluffy. Add a tiny bit of the flour, then the eggs one at a time. Continue to beat the mixture until fluffy. Fold in the remaining flour, ground almonds, cinnamon and syrups.

Transfer the mixture into a greased cake tin, levelling well with the back of a spoon. Place the caramelised peaches on top of the cake mixture, drizzling any remaining juice over the top. Bake for about 40 minutes or until a skewer comes out clean. Leave to cool. Delicious served with vanilla ice-cream.