Buckwheat-Almond Cake (Gluten Free)

The boys really wanted a dessert tonight... so I invented this cake loosely based on these japanese cookies.

100 g buckwheat flour
50 g almond meal
50 g whole brown rice flour
100 g sugar
2 eggs
1 tsp baking powder
1/2 tsp xantham gum
pinch salt

1) Measure all dry ingredients (except sugar) and mix well.
2) Beat eggs and sugar on high until stiff and light colored.
3) Fold flour into eggs.
4) Bake in a 350 oven for 15-20 minutes in a greased 9" cake pan that is dusted with almond meal.

Cut into 2 layers. Fill with a mixture of 6Tbs jam + 2 Tbs butter. Cut into slices. Serve with whipped cream...



Anonymous said...

I need Nik around to enjoy sweets - he makes everything taste so good!
What is the xxxxx-gum?
The rest of ingredients look familiar enough, I may try the recipe.

Katya said...

It replaces the cohesion that the gluten in wheat flour would normally provide. Since there are 2 eggs in this recipe you may be able to make it without it. You can buy it or guar gum at health food stores in the baking section.