This weekend I spent in the most beautiful house in Lanckorona at a yoga retreat. It was Instagram heaven when every element could make a perfect shot. The weather was perfect – fresh mornings turning into a beautiful sunny day when you can still eat al fresco. I hope you had a wonderful weekend as well.
I made this cake ages ago. I remember it was nice, but the details are lost.
Chocolate buckwheat gluten-free cake
Recipe from Smitten Kitchen blog
- 100g butter
- 100g dark chocolate
- 4 eggs, room temperature
- 100g dark muscovado sugar
- pinch of sea salt
- 1 tsp vanilla extract
- 5 drops mandarin oil (optional)
- 35g buckwheat flour
- 30g ground almond
Preheat the oven to 180°C/160°C fan. Line a bottom of 23-cm spring pan with baking paper.
Place butter and chocolate in a bowl and melt it over a pan of boiling water. Remove from the heat, then set aside to cool.
Place the eggs, sugar, and salt in an electric mixer and beat for 8-10 minutes or until pale and creamy. Gradually add in the vanilla, mandarin oil and melted chocolate mixture and mix gently to combine.
Fold in the buckwheat flour and ground almonds to combine. Spoon the mixture into the pan and bake it for 25 minutes or until a skewer inserted in the middle comes out clean.
Let it cool for 5 minutes and turn out onto a wire rack and take off the pan. Let it cool completely.