You know the feeling when you are a long time experimenting in the kitchen in search of the perfect combination, and then suddenly he find? So I had this lovely cake (or cupcakes, who is closer) blueberry buckwheat flour.
Many combinations (! And proportions), I tried before finding "the one flavor": thin buckwheat aroma, hint of citrus and berries!
As I wrote earlier ( recipe magkeyka), Buckwheat flour may have more pronounced or, conversely, less bright flavor. It all depends on the manufacturer, as well as that of buckwheat, from which the flour was made. So here I can not advise you, by experiment you will find out what meal to your taste better.
Before, I was afraid of her taste in sweet baked goods for a long time did not dare oven from buckwheat flour, but trying not disappointed, yes, pastries obtained in the sort of rustic style (spicy, moderately sweet, with a characteristic aroma). I think this cake made of buckwheat flour with a glass of milk would have liked the children (after all, you probably remember the childhood taste of buckwheat with milk, and now I love it because there :). Incidentally, this cake made of rye flour a la «county style» I baked see.recipe.
Regarding the berries, I note that if you do not have blueberries, you can use the other: black currant is also an excellent fit, cranberries, cherries (including frozen).
In general, if you are still in thought, what to cook buckwheat flour, then do not waste any more time - probably proceed, especially since the cake is done in a jiffy, and the simplest ingredients. Oh, and do not forget about the huge list of useful properties of buckwheat - a cupcake of buckwheat flourIt is not deprived, being together with the dietary product.
Cake with blueberry buckwheat: recipe
- buckwheat flour - 130 g;
- wheat flour (can use premium or wholegrain) - 130 g;
- fermented baked milk / yogurt natural / yogurt - 400-500 ml;
- baking powder - 1,5-2 teaspoons;
- eggs - 2 pieces;
- orange peel - 1 tbsp;
- Refined vegetable oil - 85-100 ml;
- Blueberries - 1 glass;
- cane sugar (or syrup / stevia) - 130 g or to your taste;
- Cinnamon - 1 tsp (optional);
- salt - 1 / 3 tsp
Preheat oven to 180 degrees.
In a bowl, combine yogurt, sugar (or syrup), egg. Whip with a mixer.
In another bowl, combine all dry ingredients, mix them up.
Connect the two mixtures, then add to butter. Oh, and do not forget the orange zest. Mix thoroughly.
At least add the batter berries (frozen can not be defrosted) and stir paddle.
Put the dough into the mold and bake cake made of buckwheat flour 40-50 minutes (check the skewer, it should come out dry).
Totally cool, then remove from the mold.
Cake with blueberry buckwheat nice and warm, and cold. Perfectly stored at room temperature and in the refrigerator for up to several days.
PS More useful desserts, pastries and breakfast will find the right here.