Buckwheat Plumcake is the perfect pantry cake for your breakfast, an ideal way to start your day. This cake is also ideal for those with gluten intolerance, as buckwheat flour does not contain it. This flour, a favorite of many, has a strong and rustic flavor and aroma that is very reminiscent of hazelnut. For this reason, I chose to add a handful of hazelnuts on top. To best enjoy the plumcake, I recommend serving it sliced with a layer of blueberry jam: it will win you over!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Buckwheat Plumcake
- 2 cups buckwheat flour
- 6 tbsps granulated sugar
- 2 eggs
- 5 tbsps milk
- 5 tbsps vegetable oil
- 1 tbsp baking powder
- Toasted hazelnuts (For topping)
Tools for Buckwheat Plumcake
If you prefer, you can use a round pan with a diameter of 8 to 9 inches.
- 1 Bowl
- 1 Hand Whisk
- 1 Plumcake Pan 12×5
Steps
In a bowl, beat the eggs with the sugar using a hand whisk until a homogeneous mixture is obtained. Then, add the milk and oil gradually while continuing to mix. Lastly, gradually incorporate the buckwheat flour and baking powder. It is important that the final mixture is thick and consistent.
Pour the mixture into a plumcake pan that you have lined with parchment paper. Gently place the whole hazelnuts on top to decorate and give it that crunchy and rustic touch. Bake the plumcake in a preheated static oven at 356 Fahrenheit for about 35-40 minutes. Always remember to perform the classic skewer test before removing it from the oven: if it comes out dry, your plumcake is ready!
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Tips and Storage.
To line the mold, use wet and wrung out parchment paper, this will make it adhere better to the sides.
If you want a more intense flavor and more crunchiness, hazelnuts can also be added inside the batter.
The plumcake keeps for up to three days if well covered.
