Buckwheat cake

I can’t believe how delinquent I’ve been. Yes, yes, I know I’ve never been the most, ahem, prolific of posters but I’ve certainly never done this to you before. You see, as …

My deepest apologies for the Breakfast Friday delay. Someone made this cake yesterday and someone forgot to add molasses in the batter. someone <----> me

Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting - for the days you want a no -frill, moist, super chocolatey cake with gooey frosting!

Adapted from Canelle et Vanille Bakes Simple by Aran Goyoaga Aran recommends using light buckwheat flour, which is the kind that's usually sold in France. Living in Seattle, she grinds her own buckwheat groats in a high-speed blender. (You can also use a coffee bean grinder.) Whole-grain buckwheat flour is darker and what is usually available in the US, although not commonly found in France. Whole-grain buckwheat flour will work (it's what I used in the post) but will make the marbling much…

Classic wholemeal Victoria sponge cake made using buckwheat flour and ideal spread with cream and jam. Perfect for afternoon tea and special occasions.

Buckwheat flour gives a distinctive, nutty taste to this showstopping carrot cake, while the brown sugar in the icing adds a lovely caramel note

Buckwheat cake is one of the most delicious and characteristic desserts of Trentino Alto Adige, a region in Northern Italy, where it's called "Schwarzplententorte".It's a simple and rustic cake with a special texture and unique taste.Traditionally, this cake is filled with currant or cranberry jam. The tart flavor of the red berry jam blends perfectly with the strong flavor of the buckwheat.

This week marks the first week of the semester that I really need to hunker down and start studying like crazy.. 3 exams next week! Of course, I welcomed the week in with a killer migraine, so I missed classes today. Tesla, the perfect kitty nurse, never left my side all day long. It was […]

This buckwheat flour chocolate cake is made without any oil or butter! It's an easy, lower sugar treat that serves one lucky recipient!

Adapted from Small Plates and Sweet Treats from Aran Goyoaga of cannelle et vanilla This is a simple cake, one that the French would consider a “snack cake”, meaning one that is meant to be consumed in the afternoon perhaps. However it can be dressed up with chocolate sauce and a scoop of ice cream. I had some coffee ice cream (from The Perfect Scoop) which was all ready to be used, but you can pick another flavor. Aran used hazelnuts which have a particularly good affinity with buckwheat…