This Sunday for breakfast I made this buckwheat and orange loaf cake.
Soft and delicious, it looks more like a sweet bread than an actual dessert.
I wanted to try a dough made with buckwheat and organic whole spelt flour, orange juice and zest, sweetened with raisins and two tablespoons of rice malt. Simple like my everyday cooking.
Of course, as I always say, the level of sweetness is up to you, but even just tasting a raisin is very satisfying. This loaf cake contains two eggs, other vegan variants can be found on the blog.
I’ll leave you the recipe for some other unique loaf cakes, less sweet, gluten-free, or vegan.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Healthy
Ingredients for Buckwheat and Orange Loaf Cake
If you don’t want to use corn starch, which gives the cake a bit more softness, you can use whole rice flour, or directly 150 buckwheat and 150 spelt.
- 1/3 cup corn starch
- 3/4 cup buckwheat flour (organic)
- 1 cup cup whole spelt flour
- 2 eggs (organic cat 0)
- 1/2 cup water
- 1 orange (juice and zest)
- 1 pinch sea salt
- 3 tbsp extra virgin olive oil (organic delicate)
- 1 packet baking powder
- 2 tbsp rice malt
- 1/2 cup raisins
- 1 tbsp hulled hemp seeds
Steps for Buckwheat and Orange Loaf Cake
Soak the raisins for about ten minutes. Meanwhile, preheat the oven to 356°F. In a bowl, mix the two flours with the corn starch, the packet of baking powder, a pinch of salt, and the grated organic orange zest. In another bowl, emulsify the water with the orange juice, oil, and malt, and pour over the flours while stirring.
Separately, beat the egg whites until stiff. Add the yolks to the batter, mixing well, then fold in the egg whites gently from bottom to top. Rinse the raisins, squeeze them, and coat with flour so they don’t sink to the bottom of the cake.
Line a 8.5 inch-long loaf pan with parchment paper, pour the batter in, sprinkle with hulled hemp seeds, and bake in a static oven at 356°F.
Bake for about 45/50 minutes and do the toothpick test before taking it out.
Let it cool on a wire rack.
Tips and Storage
The loaf cake keeps for 3 days out of the refrigerator. You can slice it and freeze it.
If you prefer a completely plant-based loaf cake, I recommend this loaf cake (even without the apple and with a single type of flour)
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
