Gluten-Free Buckwheat Cake

"Orange zest and crunchy walnuts enhance the flavour of this deliciously dark and grainy cake."
 
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Ready In:
1hr 10mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Preheat oven to 350F and grease a 9-inch pan.
  • Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together.
  • In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time.
  • Stir in the dry mixture alternately with the milk, until everything is evenly combined.
  • In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter.
  • Scrape batter into the greased pan, and smooth out the top.
  • Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly).
  • Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.

Questions & Replies

  1. hi, you didn't mention the orange juice or the walnuts as far as I can tell.
     
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RECIPE SUBMITTED BY

I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
 
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