Water-based Buckwheat Cake.
Friends, lovers of water-based cakes, come to me! You know my great passion for these batters: I have experimented with all kinds and the result is always fabulous.
The water base ensures unparalleled softness and an amazing lightness.
Today I propose the version with buckwheat flour, which gives a very soft, rustic, and tasty cake, perfect for those looking for a naturally gluten-free alternative with an intense flavor.
I’m sure it will win you over at the first taste. It’s very easy to prepare and requires very few ingredients. Come with me and let’s start baking right away!
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Water-based Buckwheat Cake
- 2 cups buckwheat flour
- 3/4 cup Water
- 2 eggs
- 1/3 cup vegetable oil
- 2/5 cup granulated sugar
- 1 tbsp baking powder
Tools
Pan with a diameter of 8-9 inches.
Steps for the Water-based Buckwheat Cake.
In a bowl, pour the flour, sugar, and baking powder and mix well. Then add the eggs and oil, blend well and then slowly pour in the warm water.
It’s important to work the mixture quickly to get the right consistency.
Mix all the ingredients well. Pour the mixture into a buttered and floured pan, or lined with parchment paper.
If you like, add a few tablespoons of jam on top and, with the help of a toothpick, spread it on the surface.
Bake in a preheated static oven at 356 degrees Fahrenheit for about 35-40 minutes. Always perform the toothpick test at the end of cooking; if it comes out dry, it means the cake is ready.
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Storage
The water-based buckwheat cake can be stored under a food cover for three days or in an airtight container.
