This simple cake from Emiko Davies brings together buckwheat, apple, and almond meal for a perfect fall treat.
I went with the weight in grams. Cake was a bit dry and did not rise. Where did I go wrong?I'm not sure what I am missing after reading all these comments. The cake color is perfect, but I too think it's dry. And not sweet enough for my taste. Perhaps I didn't use enough jam? I think whipped cream might help too. Unfortunately, I am not going to make it again, even though it was easy and gluten free, which I need.I second the forgiving nature of this delightful cake.
The light one Emiko used is from hulled buckwheat seed which is better for making cakes. I served it with fig butter and Strauss vanilla ice cream. Thank you for yet another great recipe that is simple enough to make.This is a very forgiving cake. I accidentally added the eggs *after* the dry ingredients and I also discovered that the cake wasn't through baking, only after slicing it in half.
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