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Berry, Almond and Buckwheat Cake

gluten free, baking, recipe, cake, buckwheat, retreat, de tout coeur limousin, france, rural france, vegetarian, retreat kitchen, retreats in rural france, limousin, creuse, healthy, recipes,
Berry, Almond and Buckwheat Cake in our retreat kitchen at De Tout Coeur Limousin

gluten free, baking, recipe, cake, buckwheat, retreat, de tout coeur limousin, france, rural france, vegetarian, retreat kitchen, retreats in rural france, limousin, creuse, healthy, recipes,


Berry, Almond and Buckwheat Cake 


More recipe testing in our tiny retreat kitchen here at De Tout Coeur Limousin. This is my berry, almond and buckwheat cake. A great cake recipe if you are cutting down on your refined sugar, and trying to get more protein packed nuts and berries into your diet too. It's vegetarian and gluten free too! Food to make you feel good. Bon appetit and happy baking. 

ingredients: 

150g gluten free buckwheat flour
125g ground almonds
180 ml whole milk
80 ml oil
130g honey/maple syrup 
2 eggs 
200g mixed berries 
2 tsp gluten free baking powder 
1 tsp vanilla extract
grated zest of 1 orange
pinch of sea salt
2 tbsp of flaked almonds to sprinkle on top of the cake (optional)


method: 

Preheat the oven to 190C/gas 5 and grease/line a 20cm square baking tin or prepare 12 muffin cases.

Mix together all the wet ingredients (eggs, oil, milk, honey/maple syrup and vanilla extract) then add to all the other ingredients. Don't over mix, you want a lumpy texture, but make sure the flour is incorporated into the batter. 

Pour the cake mixture into your prepared baking tin/muffin cases, sprinkle with the flaked almonds (if using) and bake for 25 minutes or until well risen and golden brown. Leave to cool in the tin before serving/storing in an airtight container. 

cooking hints and tips:

  • Check all your ingredient labels to ensure they are certified gluten free if necessary before using. 
  • Use any of your favourite fruits and berries in this recipe - just make sure you use the same weight to ensure the recipe still works well.  I used a mixture of redcurrants, cherries, blueberries and raspberries. 

recipe inspired and adapted from Blueberry and Apple Muffins by Annie Bell








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