BUCKWHEAT BERRY STRIPED CAKE
A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It's prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don't have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn't keep well overnight.
Provided by Melissa Clark
Categories cakes, dessert
Time 45m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
- In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
- Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that's O.K.) Stir in flour mixture until just combined.
- Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners' sugar and serve, with whipped cream if you like.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 153 milligrams, Sugar 13 grams, TransFat 0 grams
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Rafique Ahmad
rafiquea6@gmail.comThis cake looks delicious! I love the combination of buckwheat and berries. I'm definitely going to have to try this recipe.
Marvin Mendenhall
m_mendenhall@hotmail.co.ukI'm always looking for new and exciting cake recipes, and this one definitely fits the bill! The buckwheat flour gives it a unique flavor and texture, and the berries add a pop of sweetness and color. I can't wait to try it!
Trust Kayuwa
t@hotmail.comThis cake is amazing! I love the combination of buckwheat and berries. It's the perfect cake for any occasion.
Lusinda Pieterse
lusinda.p@hotmail.comI was a bit hesitant to try this cake because I'm not a big fan of buckwheat flour. But I'm so glad I did! The cake was moist and flavorful, and the berries added a nice sweetness and tartness. I'll definitely be making this again.
MH Emon
m13@gmail.comThis cake is delicious! It's the perfect combination of sweet and tart, and the buckwheat flour gives it a unique and delicious flavor. I highly recommend it!
RenadMohamed 11
11_renadmohamed52@yahoo.comI'm not usually a fan of buckwheat flour, but I was really impressed with this cake. It was moist and fluffy, and the berries added a nice sweetness and tartness. I'll definitely be making this again.
michael springer
springer_michael@yahoo.comThis cake is the perfect combination of sweet and tart. The buckwheat flour gives it a slightly nutty flavor, and the berries add a burst of freshness. I love that it's also gluten-free, so I can enjoy it without any guilt.
Art craft and much more
c.art@gmail.comI'm always looking for new and interesting cake recipes, and this one definitely fits the bill! The buckwheat flour gives it a unique flavor and texture, and the berries add a pop of sweetness and color.
Elijah Roberts
roberts_elijah@hotmail.comThis cake was a hit at my party! Everyone loved the unique flavor of the buckwheat flour. I'll definitely be making it again.
Nompilo Nora
n@hotmail.comI'm not a big fan of buckwheat flour, but I thought I'd give this recipe a try. I was pleasantly surprised! The cake was moist and flavorful, and the berries added a nice pop of color.
Danielle Fisher
danielle-fisher@gmail.comThis cake is delicious! I love the nutty flavor of the buckwheat flour. The berries add a nice sweetness and tartness.
JUST_ ME
just_.me58@gmail.comThis cake is so easy to make, and it turned out so well! I'm definitely going to make it again.
kelli franks
franks-kelli@yahoo.comI made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had. Thanks for sharing the recipe!
Aswin SUNAR
asunar@yahoo.comThis cake is amazing! I love the combination of buckwheat and berries. It's the perfect cake for a summer party.
909plmi0 alessandro
alessandro22@hotmail.co.ukI followed the recipe exactly, but my cake didn't turn out as well as I hoped. It was a bit too dry and the berries sank to the bottom. I think I might have overmixed the batter.
Laxman Bohara
b.l19@yahoo.comThis cake was a bit of a disappointment. The buckwheat flour made it very dense and dry. The berries were also a bit tart for my taste. I won't be making this again.
Rainaplayz
rainaplayz@gmail.comI love this cake! It's so moist and flavorful, and the buckwheat flour gives it a unique twist. I've made it several times now, and it's always a hit with my friends and family.
mona jarral
j-m94@hotmail.comThis is one of the best cakes I've ever had. The buckwheat flour gives it a wonderful texture, and the berries add a burst of flavor. I will definitely be making this again and again.
Lia Cooley
clia@hotmail.comI was a bit skeptical about the buckwheat flour, but I was pleasantly surprised. It gives the cake a slightly nutty flavor that is really unique. The cake was also very easy to make, and it turned out beautifully.
Tom Stephens
t-s@gmail.comThis cake is absolutely delicious! The buckwheat and berry flavors complement each other perfectly, and the cake is moist and fluffy. I'll definitely be making this again.