I was going through my pantry recently – early spring cleaning – and I discovered I still had one jar of plums my mum made me. I’ve been eating them whole winter with my morning oatmeal. However, I decided to use the last jar for a cake that I’ve been meaning to make for some time now, to finish off the buckwheat flour. A clean cupboard and and a good cake at once. Now that’s what I call efficiency.
Buckwheat cake with plums
140 g buckwheat flour
100 g ground hazelnuts
2 tbsp cocoa powder
2 tsp baking powder
pinch of salt
150 ml maple syrup
150 ml buttermilk
100 g butter, melted
Preheat the oven to 180℃ (upper and lower heating). Line a round baking pan (22 cm in diameter) with baking paper.
In one bowl, mix all dry ingredients. In another bowl, whisk the eggs, maple syrup, buttermilk and butter. Add the wet ingredients to the dry ones and combine.
Pour the batter into the baking pan. Cut the plums in halves and distribute them evenly on the cake surface, pressing slightly. Bake for 60 minutes.
Source: Dominika Wójciak, Ziarno