Spiced Buckwheat Cake
It can almost be guaranteed that most, if not all, of these ingredients are already in the cupboard. This is a great afternoon tea cake, to serve with coffee - maybe with a little cream and some fresh berries on the side.
Ingredients
Serves: 9
- 1/2 cup (60g) plain flour
- 1/2 cup (60g) buckwheat flour
- 1/2 cup (65g) cornflour
- 3/4 cup (150g) sugar
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 pinch dry mustard powder
- 1 pinch ground black pepper
- 1 tablespoon treacle (or golden syrup)
- 1/4 cup (60ml) vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla
- 1 cup (235ml) cold water
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Preheat an oven to 180 degrees C.
- Whisk together the flours, white sugar, bicarbonate of soda, salt, cinnamon, ginger, allspice, dry mustard and ground black pepper in a large mixing bowl.
- Stir together the treacle, oil, vinegar, vanilla and cold water in a measuring cup.
- Make a well in the centre of the dry ingredients then pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 20x20cm baking tin.
- Bake in the preheated oven until a toothpick inserted in the centre comes out clean; 30 to 40 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (19)
Because buckwheat is a very strong flavor, it needs strong spices. The flavor of this cake grows on you; at first I didn't care for it, but then I couldn't resist it! I ran out of cornstarch, so made up the difference with flour, and it turned out fine! Thanks for the recipe! - 23 Jan 2009 (Review from Allrecipes USA and Canada)
I didn't exactly have all the ingredients for this recipe, but even with substitution of maple syrup for molasses, 1/2 cup of whole cornflour+baking powder, five spice in place of all spice, and the additon of orange peel this recipe was forgiving enough to work even with the changes - 15 Mar 2009 (Review from Allrecipes USA and Canada)
Great cake! The batter seemed very thin to me but it baked up perfectly. Spices were perfect. I also paired it with cream cheese frosting; cutting the cake in half to make two layers. It made a pretty, bar shaped cake. Sweetie loved it!!! - 31 Jul 2010 (Review from Allrecipes USA and Canada)
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