Buckwheat-Amaretti-Cake

Today, a shorter post as I am currently baking my behind off in the kitchen trying to make a shortlist of 'favourite bakes'.

Soon I will start my own cake catering business. I am brainstorming, creating, drawing and baking a lot to see what will work best. Luckily I am surrounded by talented people who support me in this goal and give me lots of help, challenges and new bright ideas! Thank you!!

One of my recent experiments:

Buckwheat-Amaretti-Cake

ingredients:

100 grams butter

100 grams sugar

3 eggs, separated

100 grams buckwheat flour

100 grams rye flour

7 grams baking powder

pinch of salt

2 apples in large cubes

10 amaretti morbidi (soft amaretti/bitterkoekjes) crumbled up

50 grams almond slices

50 grams of icing sugar

Preheat the oven on 175 degrees celsius.

Beat the butter with the sugar till fluffy. Add the eggs yolks one at a time till the mix is pale and airy.

Add the flours, salt and baking powder. Mix until smooth. Whip the egg whites til firm and fold in with the cake mix with a spatula 1/3 at at time, until just blended. Add the amaretti and apples and mix with a spatula. 

Prepare your baking form with batter and flour. Fill it with the cake mix. Mix the almond slices with the icing sugar and divide over the cake mix.

Make the cake for 45 minutes till golden brown and cooked. You can check this by inserting a knife in the centre, it should come out clean.

Best eaten warm with a scoop of vanilla ice-cream and within two days.