About buckwheat flour. Pros: It’s tasty. It has a nut flavor. Disadvantages: It looks like you rummaged in the stove and took some ash from there to bake. It’s gray and ugly, that’s it. It can be used in brownie doughs or other things with cocoa if we have a sensitive eye. Warnings: it is quite “thirsty”. Not as thirsty as coconut flour, but more drunken than rice flour. In this recipe, I replaced the sweet rice flour with the wild buckwheat flour and the lovely coconut flour with coarse home-ground almond flour, and if I made it ugly, I also replaced the white sugar with raw sugar. It looks like the lean, tanned country brother of the fatty white cake in the original recipe. I flavored it with rum and vanilla and made small “islands” of cocoa. It can also be used as a cake sponge (without cocoa).
Ingredients
- 6 eggs
- 150 grams of raw sugar
- 100 grams of coconut butter
- 100 grams of buckwheat flour
- 50 grams of almond flour (I ground the almonds in a mini blender)
- One spoon of vanilla essence
- A spoonful of rum essence
- 1 teaspoon of baking powder (you can also do without, it comes out a bit more beaten)
- A spoonful of cocoa
- A pinch of salt
Recipe Method
We separate the eggs, put the yolks in the bowl of the mixer, put the salt, mix a little, then the sugar and start the mixer at first low speed, then high. We let it mix until the composition becomes a thick cream and doubles in volume. It will take some time. Meanwhile, weigh the other ingredients, mix the flour with the baking powder and beat the egg whites. It can also be done with a hand mixer, but all the ingredients must be prepared and weighed from the beginning. When the egg yolks have become the aforementioned cream, add the melted coconut butter and leave for another 3-4 minutes. Then we put the vanilla and rum essences and the flour mixture, spoon by spoon. We put 2 tablespoons of warm water, not lukewarm, but not hot either. Then, spoon by spoon, add about a third of the egg white foam and continue mixing. Now we should have a soft and nice smelling cream in the bowl.
We stop the mixer, remove the bowl from the position and add the rest of the egg white foam, which we incorporate with the spoon, gently. We pour the composition into the pan lined with baking paper (or just greased with a little coconut butter, if you have a silicone pan), but stop a few spoons, in which we put cocoa. We put the cocoa dough on top of the plain dough in the pan, distributing it evenly and put the pan in the hot oven, 180 degrees Celsius, for 35-40 minutes, being careful not to burn on top. And if it burns, that’s it, we cut the burnt part, it will be just as tasty. We let it cool down a bit, then we can take it out of the pan. We can cut a slice if the craving is too much, but it ruffles a little. If we want it to look beautiful, we better wait for it to cool down.