Making a cake with buckwheat flour can be a gamble. The results of my experiments in the past have been mixed so I heeded the sage advice of baking guru Alice Medrich and handled the buckwheat flour with extreme care to avoid it toughening from being over processed.
The flavour combination lived up to expectation. The buckwheat flour makes a cake that is dense but not heavy, a great cake to slice and pack into a lunchbox. The nutty banana flavour is not very sweet, just moist and moreish. This cake is gluten free. […]
A buckwheat version of a classic. Experiment and adjust to your liking.
9 Servings Prep: 10 min. + chilling Bake: 15 min.
- 1/2 cup butter, softened
- 1/4 cup buckwheat honey
- 1/2 teaspoon ground vanilla beans
- 1/2 cup flour
- 1/2 cup buckwheat flour
- 1/2 cup finely chopped pecans
- In a bowl, cream butter, buckwheat honey and ground vanilla beans. Add flour and mix until well blended. Stir in the pecans and mix well. Chill for 30 minutes.
- Roll into 1-inch balls and place on a greased baking sheet (optional – place pecan half in center). Bake at 350° for about 15 or until bottom edges are golden brown. Cool on a wire rack. Yields about 1-1/2 dozen pieces.