SerpApi.Org
Category: Cakes & Baking
Ingredients
- Buckwheat flour 170 g
- Butter 120 g morbido
- Eggs 2
- Almond flour 125 g
- Brown sugar 200 g
- Fine salt 1 pizzico
- Lemon peel 1
- Cherries 300 g
- Apricots 250 g
- Greek yogurt 250 g
- Fresh liquid cream 100 g
- Powdered sugar 2 cucchiai
- Lemon juice q.b.
- Baking powder 8 g
for garnish
- Cherries 3
- Almond slices q.b. tostate
Preparation
To prepare the buckwheat cake with apricots and cherries, pit (1) and halve the cherries. In a bowl, pour the softened butter with lemon zest (2), a pinch of salt, and ¾ cup of brown sugar (3).
Beat with an electric mixer (4). Once a creamy mixture is obtained, add the eggs one at a time (5) and beat for 3-4 minutes after each full addition (6).
In a bowl, mix the buckwheat flour, almond flour (7), and sifted baking powder (8). Incorporate the dry ingredients well with the whisk, one tablespoon at a time (9).
Now using a spatula, add the cherries and mix with circular motions (11). Butter and sugar an 8-inch springform pan. Pour the batter into the pan (11), spreading it rather evenly with a spatula or the back of a spoon (12).
Lightly sprinkle the surface with enough brown sugar (13). Place in a preheated static oven at 320°F for about 55-60 minutes. Use a toothpick to check the center for doneness (14). Halve the apricots and remove the pit (15).
Then cut them into wedges (16). Sauté them in a pan with ¼ cup of brown sugar over high heat (17): as soon as they are evenly coated with caramel, remove from the heat (18), before they start to syrup excessively and lose consistency. It will take 2-3 minutes.
Set aside the caramelized apricots (19). In a bowl, pour the heavy cream, Greek yogurt (20), and powdered sugar (21).
Add a splash of lemon juice (22). Briefly beat the cream with an electric mixer (23) (24).
Once the cake is ready, let it cool completely before unmolding and covering with the yogurt cream (25) and caramelized apricots (26). Finish with a couple of cherries and toasted almond flakes. The buckwheat cake with cherries and apricots is ready to be served (27).
Storage
The ungarnished cake keeps for a couple of days in the refrigerator. Once garnished, it keeps in the fridge for 1 day, but it is preferable to consume it immediately. For better preservation, if you do not intend to consume the entire cake at once, you can keep the components separate in the fridge and garnish each slice at the time of consumption.
Advice
Almond flour can be replaced with the same amount of hazelnut flour. Cherries can be substituted with berries of your choice.
