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Rustic Buckwheat and Pear Cake

Rustic Buckwheat and Pear Cake

(recipe is from Sale & Pepe magazine, Serbian issue for November 2010)

2 Williams pears
100 g flour
120 g dark buckwheat flour
100 g butter, on room temperature
1 bag vanillin sugar
1 Tbsp baking powder
3 eggs
120 g sugar
1,5 Tbsp Port
1 tsp freshly squeezed lemon juice
1,5 Tbsp apricot marmalade
a pinch of salt
grated zest of 1 lemon

Sift regular flour with baking powder. Add vanillin sugar and salt. In a separate bowl mix butter with sugar until fluffy. Add 1 tablespoon of previously sifted flour and 1 egg and mix until incorporated. Repeat for the remaining 2 eggs. Add the remaining flour, buckwheat flour, lemon zest, 2 Tbsp Port and mix. Pour batter into 20 cm (8 inch) diameter spring form pan lined with baking paper.

Peel and core pears. Cut into thin slices and press them onto the batter (thin side up). Mix marmalade with lemon juice and the remaining Port and brush over the top of cake. Bake in a preheated oven on 180°C/350°F for 45 minutes.

Rustic Buckwheat and Pear Cake

Note: This is my entry for Weekend Herb Blogging, hosted this week by Paulchen’s Foodblog.