I experienced a happy moment when making this cake. It was a warm, sunny autumn’s morning, with little to worry about when baking this cake, (no homework, no school, no early starts at work.) It was just me, the mixing bowl & the wooden spoon.
Currently, this is my most requested recipe from friends and colleagues alike at work. What can I tell you, this cake has seen a lot of love. It began with a few dates, some spices, that hearty buckwheat flour and a little (or a lot) of cocoa.
It’s the kind of cake that’s reminiscent of a good old-fashioned ginger cake and the best chocolate torte. There’s an almost wholesome kind of earthiness too, (due to the buckwheat.) Indeed, it’s currently one of my favourite things to bake and eat. Did I mention it’s gluten-free too…
This one is for all the chocolate and ginger lovers out there. It’s for the cake lovers, torte lovers, the afternoon tea time set and general all round connoisseur in your life!
**Bonus, my sweetheart ate this too (in a mini version at home) and would you know it, he didn’t even taste an ounce of that wholesome buckwheat and often flinches if I should happen to mention gluten-free… this time, there wasn’t even a blip!**
So yes folks, it’s boy approved too!
Buckwheat Torte with ginger & cocoa,
75g buckwheat flour,
125g rice flour (or use a pre bought gluten-free self raising flour)
160g brown sugar
150g butter-melted and cooled.
3 whole eggs, lightly whisked.
1/2 tsp cinnamon & all spice mix
1 & 1/2 tbsp baking powder
1/3 cup of cocoa powder, (add more if you like a darker richer cake?)
1 tbsp of freshly grated ginger
1 handful of roughly chopped dates
1/3 cup of whole milk,
Optional serve with pieces of crystallised ginger and a dusting of icing sugar, or cocoa powder.
Method: melt & mix,
Sift rice flour, cornflour & buckwheat flour together with the baking powder in a medium mixing bowl.
Combine the remainder of the ingredients including the brown sugar, grated ginger, cocoa powder and spices, stir briefly.
Add a generous handful of roughly chopped dates. Stir in the melted butter & 3 beaten eggs,
Moisten the cake batter with the whole milk, adding up to a third of a cup if needed.
Spoon into a pre greased & pre lined cake tin, approx 20cm in diameter.
Bake in the oven at 180C/356F for 20-25 mins and switch the oven off. Leave the cake to rest for a further 10 minutes in the oven to set.
**if you prefer it more gooey, bake for 5 mins less and rest for half the time in the oven, aka, just over 5 mins…then turn out of tin to cool completely.
Serve with pieces of the crystallised ginger and a fine dusting of icing sugar or cocoa powder if using.