This Rustic Cake uniquely combines buckwheat and walnut flour, offering a deep, nutty flavor that perfectly complements the sweet and tart notes of mixed berry jam. The texture is satisfyingly dense yet soft, making every bite a delightful experience. Enhanced with the zest of fresh lemon and the richness of the flours, this cake is not just a treat but a celebration of rustic, wholesome baking.
Why You'll Love This:
The use of buckwheat flour not only adds a wonderful depth of flavor but also makes this cake a healthier option due to its high fiber content. The walnut flour introduces an irresistible nuttiness that pairs beautifully with the sweetness of the berry jam. This cake is ideal for those who appreciate natural, earthy flavors in their desserts, and its rustic charm is perfect for any occasion.
Perfect Occasion:
This cake is a fantastic choice for afternoon tea, brunch, or as a special dessert after a family dinner. It's also perfect for seasonal gatherings, particularly in the fall or winter, when its hearty ingredients and comforting flavors can be fully appreciated. Serve it at holiday celebrations or casual get-togethers; its universal appeal makes it a hit among all age groups.
Decoration Tips:
For a lovely rustic look, dust the top of the cake with a light sprinkle of powdered sugar or more finely ground walnut flour before serving. Garnish with fresh berries or lemon zest to enhance the visual appeal and add a burst of fresh flavor. Serve each slice on individual plates with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Ingredients:
- 100 g buckwheat flour
- 100 g all-purpose flour
- 30 g walnut flour
- 60 g cornstarch
- 110 g brown sugar
- 90 ml sunflower or peanut oil
- 1 medium egg
- Grated zest of 1 untreated lemon
- 1 teaspoon (4 g) baking powder
- A pinch of salt
- Berry jam (such as mixed berries, raspberries, etc.)
Instructions:
- In a bowl, whisk together the sugar, egg, and a pinch of salt.
- Add the oil and grated lemon zest, and whisk until well combined.
- In a separate bowl, mix the buckwheat flour, all-purpose flour, walnut flour, cornstarch, and baking powder.
- Gradually incorporate the dry ingredients into the egg mixture, stirring with a spoon until the dough comes together. If the dough feels dry, consider adding another egg.
- Turn the dough onto a work surface, knead until smooth, and form into a ball. Wrap in plastic wrap and refrigerate for 20 minutes.
- Grease a tart pan, then roll out the dough and fit it into the pan, pressing the edges well. Trim any excess dough with a knife.
- Spread a generous layer of berry jam over the dough.
- Crumble the remaining dough mixed with a little brown sugar over the top of the jam.
- Bake in a preheated oven at 180°C (356°F) for 35-40 minutes, until the cake is set and the top is lightly browned.
Enjoy the profound flavors and textures of this rustic delight!