BUCKWHEAT CAKE
A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses.
Provided by Casper Furlong
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 56.4 g, Cholesterol 33.4 mg, Fat 5.8 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 503.5 mg, Sugar 27.2 g
PRESTON COUNTY RAISED BUCKWHEAT CAKES
This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time
Provided by Frugalfarmer
Categories Breakfast
Time 9h10m
Yield 8-12 cakes, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
- When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
- We usually serve stacks of 2-4 cakes each.
- Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
BUCKWHEAT CAKE (TORTA DI GRANO SARACENO)
A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's Lunchbox". You can enjoy it plain or split and filled with jam (as is traditional). Or, you can serve with stewed or poached apples, vanilla ice cream, or a dollop of whipped cream.
Provided by blucoat
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely.
- Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder.
- In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined.
- In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top.
- Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like.
Nutrition Facts : Calories 264.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 77.3, Sodium 143.7, Carbohydrate 29.3, Fiber 2.2, Sugar 19.6, Protein 5.4
WACKY BUCKWHEAT SPICE CAKE
A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!
Provided by Heather Feswick
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
- Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 35.4 g, Fat 6.4 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 272.4 mg, Sugar 18.1 g
STICKY BUCKWHEAT CAKE
The buckwheat flour adds a deep assertive flavor to this dessert; the flour is also highly nutritious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 ten-inch cake
Number Of Ingredients 18
Steps:
- Make topping: In a small bowl, combine raisins and brandy; let stand until raisins are plump, about 20 minutes. Drain raisins; discard liquid.
- In a 10-inch seasoned cast-iron skillet, melt butter over medium heat. Sprinkle with brown sugar and cinnamon, and remove from heat. Drizzle with corn syrup. Strew pecans, apple, and raisins over corn syrup; set aside.
- Preheat oven to 350 degrees. Make cake: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
- Into a large bowl, sift together flours, ground ginger, baking powder, and salt. In another bowl, combine milk and fresh ginger. Alternately add the flour and milk mixtures to butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
- Pour batter into prepared skillet; make top even using an offset spatula. Bake until golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes before inverting onto serving platter. Serve warm or at room temperature.
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