Spiced Buckwheat Cake

Spiced Buckwheat Cake


21 people made this

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.


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

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat an oven to 180 degrees C.
  2. Whisk together the flours, white sugar, bicarbonate of soda, salt, cinnamon, ginger, allspice, dry mustard and ground black pepper in a large mixing bowl.
  3. Stir together the treacle, oil, vinegar, vanilla and cold water in a measuring cup.
  4. 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.
  5. 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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