It’s Monday, and this is taken for granted, as the fact that a new week is beginning. Starting a new week with a smile on your face is not so obvious, but here I am, smiling, thanks to old and new friends and a long weekend spent with them. From Friday, with the Couchsurfing Monthly Meeting in Florence, to the medieval market in Siena on Saturday until yesterday, with a whole day dedicated to olive harvesting and good food with good people!
Since this is a food blog, let’s hit the main matter: food. I wanted to bake a cake able to close the lunch with fireworks, as we were going to eat home made pasta and barbecued ribs and sausages. I wanted something rustic and nourishing and I wanted to use buckwheat flour as I bought one pack of it more than one month ago! Following Camomilla‘s wonderful recipe, with just a few changese, I baked a delicious cake with chocolate filling, one of the most gorgeous cake ever eaten, believe me!
Buckwheat cake with chocolate
Ingredients for the cake:
- plain flour, 100 gr
- buckwheat flour, 150 gr
- almond flour, 100 gr
- finely chopped hazelnuts, 50 gr
- eggs, 6
- sugar, 300 gr
- baking powder, 1 sachet
- melted butter, 100 gr
- icing sugar to serve
Ingredients for the chocolate filling:
- plain flour, 2 tablespoons
- unsweetened cocoa powder, 3 tablespoons
- icing sugar, 2 tablespoons
- milk, 330 gr
- tonka bean, 1/2 grated
To make the cake
- Beat well eggs and caster sugar until you have a light and frothy mixture.
- Add sieved flours, chopped hazelnuts and baking powder and combine all the ingredients.
- At last, add melted butter and pour into a cake tin (24 cm wide) previously greased and dusted with flour.
- Bake in preheated oven to 180°C for about 45 minutes. Remove from the oven and let cool on a wire rack.
To make the chocolate filling
- I follow my best friend Laura's recipe: it is perfect since the first time I made it, almost 10 years ago. I just added grated Tonka bean as recently I'm addicted to it and, after all, it is amazing with chocolate!
- To cut a long story short, sieve flour, cocoa powder and icing sugar and pour little by little hot milk over the mixture, stirring to avoid lumps.
- At this point, I added grated Tonka bean, but this filling is delicious even without it, or with vanilla.
- Put the mixture on low heat and keep on stirring until it is firm, it requires just a few minutes.
- Choose the sweetness you prefer adding more or less icing sugar: my filling was quite bitter, as the buckwheat cake is sweet on its own.
Make the cake
- Slice the cake into three layers and spread chocolate filling over two of them, then dust the surface with icing sugar.
- Et voilà! A very easy and quick cake, with a rustic and peculiar taste, I'll make it again, and again, and again!
I’ll leave you with some pictures of yesterday’s beautiful day. Have a good week and for those who are in Florence, let’s meet at the Cavoletto book presentation!
Although the weather was cloudy, we have had mild temperatures and we enjoyed a few sun rays in the afternoon!
Thanks to Roberto, we had the chance to taste just pressed extravirgin olive oil.. what do you think? Was it good or not?