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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Sharaf Jamal
[email protected]This cake is simply delicious! I'll definitely be making it again and again.
Ca Nyi
[email protected]I made this cake for a bake sale and it was a huge success! Everyone loved it.
Kagoya Amina
[email protected]I used organic ingredients and compostable packaging to make this cake more sustainable.
Abdallah King
[email protected]I made two cakes at the same time by doubling the recipe and using two cake pans.
Cindy Langston
[email protected]I added a layer of chocolate ganache to the cake for an extra decadent dessert.
Arf Liaqat
[email protected]I used different colored berries to create a fun ombre effect in the cake.
Mujtaba Rahmani
[email protected]I'm not a big fan of sweet desserts, so I made a savory version of this cake using cheese and herbs.
Vincent Zawmek
[email protected]I was short on time, so I used a store-bought berry pie filling instead of making my own. The cake still turned out great!
Khalid Sadid
[email protected]I made a few substitutions to make this cake healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar.
Muneeb Abbasi
[email protected]I love experimenting with different flavor combinations, and this cake is a perfect canvas for creativity. I've tried adding different berries, nuts, and spices, and it's always delicious.
Aadarsh Bhusal
[email protected]This cake is surprisingly affordable to make. The ingredients are simple and easy to find, and the cake yield is generous.
Mdsayed Ansari
[email protected]This recipe is a lifesaver for busy parents. It's quick and easy to make, and it's always a crowd-pleaser.
Emmanuel Christian
[email protected]This cake was a hit at my daughter's birthday party. The kids loved the fun colors, and the adults appreciated the unique flavor.
Shaonna Smith
[email protected]As someone with a gluten intolerance, I was thrilled to find this recipe. The buckwheat flour made the cake light and fluffy, and I didn't miss the wheat flour at all.
Regina Carr
[email protected]I'm a beginner in the kitchen, but this recipe was easy to follow. The cake turned out great, and I'm so proud of myself!
Zainab Aoy
[email protected]I'm always looking for healthier dessert options, and this cake fits the bill. The buckwheat flour adds fiber and protein, and the berries are a good source of antioxidants.
jake jacobs
[email protected]This cake is a showstopper! The contrasting colors of the buckwheat and berry layers are beautiful, and the cake itself is moist and delicious.
Stephen Miller
[email protected]I was skeptical about the buckwheat flour, but this cake turned out moist and flavorful! I loved the subtle nutty flavor it added.