Embark on a culinary journey back in time with this rustic almond and buckwheat plumcake, a simple yet utterly delicious treat that harks back to simpler times. This cake combines the nutty flavors of almond and buckwheat flours to create a gluten-free and lactose-free dessert that doesn’t compromise on taste or texture. With its straightforward preparation, this plumcake is a testament to the beauty of minimalist baking, requiring very little time and effort to prepare.
Why You’ll Love This: The unique combination of almond and buckwheat flours not only makes this cake safe for those with gluten and lactose intolerances but also imparts a rich, nutty flavor that is distinctly different from traditional cakes. The texture is light and fluffy, thanks to the well-beaten eggs and sugar, with a moist crumb that melts in your mouth. It’s a wholesome choice that fits beautifully into a healthy lifestyle while still satisfying your sweet tooth.
Perfect Occasion: This plumcake is perfect for a cozy breakfast, a nutritious snack, or a light dessert after a meal. It’s particularly suited for gatherings where dietary restrictions are considered, ensuring that everyone can indulge without hesitation. Whether it’s a casual afternoon tea, a family brunch, or a special occasion like a birthday or holiday, this cake will be warmly welcomed and enjoyed by all.
Decoration Tips: To enhance the rustic charm of this cake, garnish it with slivered almonds and a dusting of powdered sugar just before serving. This not only adds a touch of elegance but also compleates the flavors in the cake. For a festive look, you might also add some edible flowers or a drizzle of honey over the top for extra sweetness and visual appeal.
Ingredients:
- 100g almond flour
- 100g buckwheat flour
- 4 eggs
- 150g of cane or white sugar
- A pinch of salt
- 5 tablespoons of vegetable oil
- 1 packet of baking powder
- Slivered almonds and powdered sugar for garnishing
Instructions:
- Preheat your oven to 180°C and line a plumcake mold with parchment paper.
- In a large bowl, beat the eggs and sugar for about 5 minutes until they become light and fluffy.
- Add a pinch of salt, then gradually sift in the almond and buckwheat flours along with the baking powder, mixing gently until well combined.
- Stir in the vegetable oil until the batter is smooth.
- Pour the batter into the prepared mold, smoothing the top with a spatula.
- Sprinkle the top with slivered almonds.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Always adjust the baking time according to your oven’s characteristics.
- Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Enjoy this delightful Gluten-Free and Lactose-Free Almond and Buckwheat Plumcake, a simple yet flavorful dessert that brings rustic charm and wholesomeness to your table!
