I havent had much time in my kitchen lately, 2 weeks ago I had one of my contracted model Gemma Lynx staying at my place for a full week to shoot for her upcoming website and the next after that, Max and I got super sick. It was such a pleasure to go back to my pots and pans the week end after getting better, smelling all my spices and plan a bunch of tasty goodies for my friends and family. One of the first thing I wanted to make once I got back was some sweets, it’s one of the funnest thing to create for me and I wanted to start using this awesome buckwheat flour I had bought at the grocery a few days before.
I LOOOOOOVE buckwheat and I’m happy Max likes it too because it’s extremely healthy. I invited one of my friend who kept telling me that he hate buckwheat to have him taste my latest creation because I like to challenge people like that. Now I can officially say that he now changed his mind about this flour right after tasting my moist orange & almond buckwheat cakes.
Like I just said, these cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods… Give them a try, it’s so worth it.
– INGREDIENTS –
1/2 cup of orange juice (about 2 navel oranges)
1 tablespoon of cane sugar
1 tablespoon of margarine
4 tablespoons of almond flour
1 teaspoon of baking powder
2 tablespoons of buckwheat flour
For the Light Syrup:
1/4 cup of light syrup (I used this one)
1/2 star anise
1/4 teaspoon of coriander seed, whole
4 black peppercorns
3 green cardamom pods
1 whole clove
1/2 cup of water
1- Pre-heat your oven at 325. In a medium mixing bowl, whisk all the ingredients for the cakes. On a baking sheet, lay 4 small silicon molds and pour your batter in each of them. Bake your cakes for 35 minutes.
2- While the cakes are baking, prepare your syrup. On the stove top, in a small sauce pan on MEDIUM heat, mix all the ingredients for the syrup and bring it to a light gentle boil. Once the liquid start making bubbles, give it a 8 to 10 minutes till it has reduce of half. Remove from heat and let cool down.
3- When the 35 minutes is done, transfer your mold on a cooling rack and wait for a few minutes so your mini cakes cool down a bit before unmolding them. You dont have to wait till they are 100% cooled down but it’s always better to wait about 15 to 20 minutes before you touch them. Once they are unmolded, place your cakes in a oven safe baking pot without a cover and pour the syrup at the bottom of it. With a spoon take a bit of syrup from the bottom and pour it on top of each cakes.
4- Crank your oven temperature to 350 and once it’s ready, put your pot in the oven for an extra baking time of 15 minutes.
Et Voila!
I’d like to invite you again to the CookEatShare Author Network. I don’t want the over 1 million unique monthly visitors to CookEatShare.com to miss out on your wonderful food.
By joining our Author Network, your blog posts will be indexed and users will be guided to your actual blog when searching your recipes or profile.
The service is free and easy to sign up for. Simply visit http://www.cookeatshare.com/blogs/apply or contact me at Kyra@cookeatshare.com. You’ll get a unique link to claim and customize your profile. We look forward having you in our network!
YES YES YES YES!! Sorry for this awful late answer.. I will be contacting you shortly 🙂 Thank you so much for the opportunity of sharing my recipes on your community!!
many times happened to me I really don’t know at all what to say and even more I hate to say things that that I’ve just said. think that you might like to taste that one with something like peanut butter or even with chantilly and cherries