My grandmother made me eat a lot of kasha when I was growing up, so buckwheat
is something that I have come to love. The flavor is quite potent in this cake,
so if you are not a buckwheat fan you probably want nothing to do with this. This
is great for breakfast!
I got the recipe from Orangette and
made a few subs - I used whole wheat pastry flour instead of the all-purpose flour, used 1/2 cup of turbinado sugar instead of the 3/4 cup of light brown sugar and added three dried slices of navel oranges (Trader Joes sells this - I have never seen it anywhere else before), which I think was key. The orange slices made the cake slightly sweet and fruity, but the orange wasn't overpowering. If you can't find dried orange slices, I'd up the orange zest to the zest from one whole orange. Some nuts would probably also be a nice addition - maybe pecans or walnuts.
Buckwheat and blueberry cake:
1 cup buckwheat flour
1 cup whole wheat pastry flour
1/4 cup light brown sugar
1/2 tsp kosher salt
4 tsp baking powder
3 slices dried orange, chopped
2 large eggs
2 cups buttermilk
6 Tbs unsalted butter, melted and cooled
1/4 cup honey
1/2 tsp pure vanilla extract
1 cup fresh blueberries
For the baking instructions just go to the Orangette link above. I don't have a bundt
pan so I used a large springform pan instead. The cake is excellent but is not a light cake, and is really great toasted with some butter.