Buckwheat Cake with Apricots and Cherries

Name: Buckwheat Cake with Apricots and Cherries
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Buckwheat flour 1 ½ cup; Butter soft ½ cup; Eggs 2; Almond flour 1 ¼ cup; Brown sugar 0.9 cup; Fine salt 1 pinch; Lemon peel 1; Cherries 2 cups; Apricots 8.8 oz; Greek yogurt ½ cup; Fresh liquid cream 0.4 cup; Powdered sugar 2 spoonfuls; Lemon juice to taste; Baking powder 1 ¾ tsp; Cherries 3; Almond slices toasted to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 6

PRESENTATION

Buckwheat Cake with Apricots and Cherries starts from a classic homemade cherry cake and takes two deliberate steps away from it. A velvety, aromatic Greek yogurt cream replaces a plainer base, and caramelized apricots join the cherries, bringing a polished edge to what stays, at heart, a rustic fruit cake. The buckwheat flour holds it all together, lending an earthy depth that no all-purpose version quite matches.

Those two additions do more than dress the cake up. The yogurt cream keeps the crumb moist and flavorful throughout, while the caramelized apricots soften into something richer than raw fruit ever would — a small refinement with an outsized effect. Together they make this buckwheat cake recipe worth pulling out for company without making the bake any more demanding than a weeknight project.

INGREDIENTS

Buckwheat flour 1 ½ cup (170 g)

Butter ½ cup (120 g) - soft

Eggs 2

Almond flour 1 ¼ cup (125 g)

Brown sugar 0.9 cup (200 g)

Fine salt 1 pinch

Lemon peel 1

Cherries 2 cups (300 g)

Apricots 8.8 oz (250 g)

Greek yogurt ½ cup (250 g)

Fresh liquid cream 0.4 cup (100 g)

Powdered sugar 2 spoonfuls

Lemon juice to taste

Baking powder 1 ¾ tsp (8 g)

for garnish: Cherries 3; Almond slices to taste - toasted

Preparation

How to prepare Buckwheat Cake with Apricots and Cherries

To prepare the buckwheat cake with apricots and cherries, pit 1 and halve the cherries. In a bowl, pour the softened butter with lemon zest 2, a pinch of salt, and ¾ cup of brown sugar 3.

Beat with an electric mixer 4. Once a creamy mixture is obtained, add the eggs one at a time 5 and beat for 3-4 minutes after each full addition 6.

In a bowl, mix the buckwheat flour, almond flour 7, and sifted baking powder 8. Incorporate the dry ingredients well with the whisk, one tablespoon at a time 9.

Now using a spatula, add the cherries and mix with circular motions 11. Butter and sugar an 8-inch springform pan. Pour the batter into the pan 11, spreading it rather evenly with a spatula or the back of a spoon 12.

Lightly sprinkle the surface with enough brown sugar 13. Place in a preheated static oven at 320°F for about 55-60 minutes. Use a toothpick to check the center for doneness 14. Halve the apricots and remove the pit 15.

Then cut them into wedges 16. Sauté them in a pan with ¼ cup of brown sugar over high heat 17: as soon as they are evenly coated with caramel, remove from the heat 18, before they start to syrup excessively and lose consistency. It will take 2-3 minutes.

Set aside the caramelized apricots 19. In a bowl, pour the heavy cream, Greek yogurt 20, and powdered sugar 21.

Add a splash of lemon juice 22. Briefly beat the cream with an electric mixer 23 34.

Once the cake is ready, let it cool completely before unmolding and covering with the yogurt cream 25 and caramelized apricots 26. Finish with a couple of cherries and toasted almond flakes. The buckwheat cake with cherries and apricots is ready to be served 27.

Storage

The ungarnished cake keeps for a couple of days in the refrigerator. Once garnished, it keeps in the fridge for 1 day, but it is preferable to consume it immediately. For better preservation, if you do not intend to consume the entire cake at once, you can keep the components separate in the fridge and garnish each slice at the time of consumption.