I have used buckwheat as not only is it gluten free but it also contains high levels of minerals and antioxidants, making this Yom Tov sweet treat more nutritious. I have reduced the sugar content and replaced refined sugar and golden syrup with coconut sugar and honey.
Serves: 8-10
Preparation: 40 minutes
Baking: 1 hour
Ingredients
● 200g coconut sugar or (soft light brown sugar)
● 200g honey, light and mild
● 250ml sunflower or rapeseed oil
● 275ml water
● 4 medium eggs
● 1 tsp vanilla bean paste, or 1 vanilla bean pod deseeded
● 300g buckwheat flour
● ½ tsp ground ginger
● 1 tsp cinnamon
● 2 tsp baking powder
● 2 tsp mixed spice
● 1 tsp bicarbonate of soda
● 2 tbsp red wine or kiddush wine or kiddush wine
Garnish
● 100g flaked almonds
● 2 tbsp honey, light and mild
Method
● Heat the oven to 180°C (160°C fan-assisted).
● Line a 24cm spring form baking tin with baking parchment.
● Warm the sugar, honey, water, and oil in a pan over a gentle heat until smooth. Take off the heat.
● Beat the eggs with the vanilla bean paste until fluffy. Do not over beat.
● Then pour in the sugar/honey mixture.
● Sieve the flour into a mixing bowl with the spices and baking powder.
● In a separate or jug, combine the wine and bicarbonate of soda.
● Gradually mix in the dry ingredients with the egg mixture.
● Stir in the wine mixture. Do not over mix, but ensure there are no lumps at the bottom.
● Pour the mixture into the baking tin and scatter with the flaked almonds.
● Bake for 50 minutes on the middle shelf. Test to see if baked by inserting a knife into the centre. The knife will come out slightly moist, but the cake will continue cooking while cooling.
● Leave the cake to cool for 10 minutes, then lightly brush the top of the cake with honey to give it a shiny gloss and for a little extra sweetness.
● Put the cake tin on top of a cooling rack to allow the air to cool the bottom of the cake.
● Leave to cool for an hour, then cover tightly with foil to keep moist - it doesn't matter if the cake is still warm.
