This cake, with it’s unrefined sweeteners and buckwheat flour, is somewhat healthier than most of my other cakes, but I promise you – it’s still delicious.
I hadn’t made a cake using buckwheat flour before this one, and as I was grinding my own buckwheat groats, I thought it safer to go with a combination of buckwheat flour and plain white flour.
I can’t say I have much experience cooking with buckwheat flour myself as of yet, but one of my favourite local breakfast spots has the best buckwheat pancakes (you’ll hear about this place soon!) and I will vouch for the fact that it makes for a delicious flavour.
For those of you who are gluten free, I plan to experiment further with buckwheat flour, so be sure to keep an eye out!
Fig & Maple Upside Down Down Cake
Yield: one 6″ cake
For the topping
50g coconom (coconut sugar)
60ml pure maple syrup
2 fresh figs
Line, a 6 inch cake tin with baking paper.
Melt the butter with the sugar and maple syrup in a saucepan over low heat .
Once bubbling, cook for a few more minutes then remove from heat.
Slice the figs and arrange them in the base of your cake tin.
Pour the maple and butter mixture over the figs, then set aside while you prepare the cake batter.
For the cake
2 eggs (separated)
100g buckwheat flour
100g plain flour
40g extra virgin coconut oil
105g coconom (coconut sugar)
1 tsp baking powder
50ml greek yoghurt
40ml maple syrup
1/4 tsp salt
Preheat oven to 180°C/350° F/Gas Mark 4, and line a 6 inch cake tin with baking paper.
Beat the coconut sugar, butter and coconut oil until smooth, then beat in the egg yolks.
Sift the flours into a separate bowls, then fold half of the flour into the creamed mixture.
Tip: I used buckwheat groats pulsed in the food processor for 5 – 10 minutes to make my buckwheat flour, then passed the flour through a fine sieve.
Combine the maple syrup and yoghurt, and add this to the creamed mixture, then fold in the remaining flour.
Beat the egg whites with the salt until stiff peaks form, then gently fold into the cake batter.
Spread the mixture over your prepared topping and bake for 45 minutes, or until cake skewer comes out clean.
Maple Mascarpone Cream
60ml maple syrup
Heat the maple syrup in a saucepan until bubbling, then simmer for a few minutes.
Remove from heat and set aside to cool completely.
Gently whisk the mascarpone until smooth, then add in the cooled maple syrup a little at a time until you achieve desired taste and consistency.
Spread over the sides of your cooled cake.
Serve with single cream, stirring in the left over maple from above.