Buckwheat CAKE

1 cups (120 g) sliced unblanched or blanched almonds

cup (80 g) buckwheat flour
1 teaspoon baking powder
cup (6 ounces/85 g) unsalted butter, at room temperature
cup (100 g) plus 6 tablespoons (75 g) sugar
1 teaspoon vanilla extract
4 large eggs, separated, at room temperature
teaspoon salt
POACHED APPLES
3 very firm medium apples (1 pounds/675 g), such as Granny Smith or Golden
Delicious
3 cups (750 ml) apple cider or unsweetened apple juice
cup (100 g) sugar
1 cinnamon stick
5 whole cloves
Preheat the oven to 350F (175C). Butter the bottom and sides of a 9-inch (23-cm) cake pan
and line the bottom with a circle of parchment paper.
To make the cake, in a food processor fitted with the metal blade or in a blender, pulverize
the almonds with the buckwheat flour and baking powder until the almonds are powdery and
very finely ground.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the
butter and the cup (100 g) sugar on medium speed until very light and fluffy, 3 to 5
minutes. Beat in the vanilla and the egg yolks, one at a time, until combined.
In a clean, dry bowl and with the whip attachment, whisk the egg whites on low speed until
frothy. Add the salt and continue to whisk until the whites begin to hold their shape. Increase
the speed to high, gradually add the remaining 6 tablespoons (75 g) sugar, and continue
whisking on high speed until the whites form soft, shiny peaks.
Add the almond-buckwheat mixture to the creamed butter mixture and stir with a rubber
spatula to combine. Stir in about one-third of the whipped egg whites (the batter will be thick,
but the egg whites will lighten it up). Carefully fold in the remaining egg whites just until

incorporated. Dont overfold. Scrape the batter into the prepared cake pan and bake until a
toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool
completely.
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a
plate, peel off the parchment paper, and re-invert the cake onto a serving platter.
To poach the apples, peel them and, using a melon baller inch (1.5 cm) in diameter, scoop
out balls. Or, cut the peeled apples into -inch (1.5-cm) slices.
In a small saucepan, warm the cider, cup (100 g) sugar, the cinnamon stick, and cloves.
Drop in the apple balls or slices and simmer gently over medium-low heat until the apple
pieces are just tender, about 10 minutes. Serve wedges of the cake with the warm poached
apples and a spoonful of their syrup.
STORAGE: The cake will keep for up to 5 days, well wrapped, at room temperature. The
poached apples are even better made a day in advance, refrigerated, and rewarmed before
serving.
VARIATION: Instead of the cider-poached apples, you might try serving the cake with
orange segments drizzled with Tangerine Butterscotch Sauce or with slices of fresh peaches
or nectarines tossed with a bit of sugar.