Buckwheat Flour Cake
8 servings
80 minutes
Buckwheat flour cake is an exquisite blend of tradition and health benefits. Buckwheat flour, known for its nutritious properties, gives the baked goods a light nutty flavor and airy texture. Kefir makes the dough tender, while dates and prunes add natural sweetness and a slight fruity tang. This cake is an ideal choice for breakfast or afternoon tea. European pastry chefs appreciate it for its rich taste and versatility: it pairs wonderfully with nuts, honey, and even light creams. Each serving carries the warmth of homemade baking and care for health since buckwheat flour is rich in beneficial minerals and protein. It's easy to prepare, and the result is a fragrant and tender dessert that delights both gourmets and healthy eating advocates.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
2
Pour kefir into the mixture and stir.
- Kefir: 1.5 glass
3
Add a bit of melted butter. Mix.
- Butter: 100 g
4
Mix the flour with the baking powder and add it to the mixture. Knead the dough (it will be quite thick, though liquid, so you can knead it with a wooden spoon).
- Buckwheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
5
Chop the dates (I had 8), prunes (I had 2 tablespoons). You can add almonds or any dried fruits you like. Add to the dough and mix well.
- Pitted prunes: to taste
- Pitted dates: 5 piece
6
Place the dough in a greased pan and smooth it out.
7
Bake in a preheated oven at 180 degrees for 45-50 minutes. Check readiness with a toothpick.
