Written by Rae
I decide to try to bake something without sugar or flour this week, because I had been munching on a kouglehopf that I made this past weekend which was doused in sugar. So, I opted for this cake that I found on the blog London Bakes because it looked delicious and because peaches are in season. You might be thinking oh god, another buckwheat cake?! But seriously, just start baking with buckwheat, or go find somewhere you can eat buckwheat pancakes, and you will know why it’s so appealing.
This cake turned out really well, despite that the top looked soggy. This was probably due to the parchment paper at the bottom of the pan, which the recipe says to butter. However, I think it trapped too much steam, which made the top look soggy. It also could have because I used liquid coconut oil as a sub for half of the butter. Next time, I will probably add some coconut sugar, or cane sugar on top (before putting down the peaches) to keep it less soggy looking on top, or I will make the cake right side up instead of upside down. Other than that, the cake was very delicious and hardy. The fresh peaches go well with the buckwheat and cinnamon, and it is a great dish for fall.
I did change a few things about this recipe. Firstly, I omitted the blueberries because we didn’t have any and because they’re not in season + super expensive in Korea. Also, instead of adding 150 grams of butter as the recipe originally calls, I added 75 grams of butter and 75 grams of liquefied coconut oil. I did this because I thought it’d be slightly more healthy. I also added cinnamon to the batter because I though peaches and cinnamon would go well together.
Here is the original recipe by London Bakes, with the changes I made noted in bold. You can see her pictures are much better, and the cake is definitely prettier with the blueberries . . . but mine was still delish!
- 2 – 3 nectarines, sliced
- A generous handful of blueberries I omitted these, but probably would have added them if I had them.
- 150g (1 stick + 2 tablespoons) unsalted butter, softened + extra for greasing the tin I used half butter half coconut oil (liquid state).
- 95ml (1/3 cup + 1 tablespoon) honey
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon of vanilla extract)
- 2 medium eggs, beaten
- 75g (5/8 cup) buckwheat flour (whole grain for choice)
- 75g (3/4 cup) ground almonds
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
Preheat the oven to 170C/325F. Line an 8-inch round cake (I used a 9 inch tin) tin with a circle of well-buttered parchment paper and then butter the sides of your tin. Place the nectarine slices in the bottom of the tin however you like and scatter the blueberries over the top, tucking a few into any of the gaps between slices of nectarine. Don’t worry about making it look too pretty – the blueberries will inevitably get redistributed when you add the cake batter.
Beat together the butter, (coconut oil) honey and vanilla until smooth and then very very slowly, gradually add the beaten egg, mixing well between each addition (this is to prevent curdling; if the mix looks like it might split, add a little buckwheat flour to try and bring it back from the brink).
Fold in the buckwheat flour, ground almonds, bicarbonate of soda and salt. Dollop the mixture over the fruit and smooth it out to the edges. Bake it for about 35 minutes until golden brown and firm to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before turning onto a wire rack and carefully peeling back the parchment paper. Serve hot or cold; either way, vanilla ice cream does not go amiss.