Buckwheat Cake Recipe

Name: Buckwheat Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 eggs; 1 1/16 cups raw sugar; 1 bean Tonka, grated; 5 1/8 tablespoons vegetable oil; 1 5/8 cups all purpose flour; 7/8 cup buckwheat flour; 5/8 cup heavy cream; 2 teaspoons baking powder; blueberry jam; powdered sugar

Servings: persons

2 eggs
1 1/16 cups raw sugar
1 bean Tonka, grated
5 1/8 tablespoons vegetable oil
1 5/8 cups all purpose flour
7/8 cup buckwheat flour
5/8 cup heavy cream
2 teaspoons baking powder
blueberry jam
powdered sugar

1
Preheat the oven to 180C.
2
Beat the eggs with the sugar.
3
Add the grated Tonka bean and the vegetable oil, then, gradually add the two types of flour alternating with the heavy cream, while continually mixing.
4
Last, add the baking powder.
5
Butter and flour a cake pan or line it with wax paper.
6
Pour the batter into the cake pan.
7
Bake for 35 to 40 minutes.
8
Remove the cake from the oven and let it cool completely.
9
Cut the cake into two layers.
10
Spread a generous amount of blueberry jam all over the bottom layer, place the second layer on top of the jam filling.
11
Sprinkle the cake with powdered sugar and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1 1/16 cups raw sugar, 1 bean Tonka, grated, 5 1/8 tablespoons vegetable oil, and more.

Yes, Buckwheat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Cake

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