Coach Breast Cancer Watch 2010

Cake with buckwheat flour and whole red fruits

Yesterday I became older my last birthday ... already quiet, with married couple, and next year I will be a hysterical mother who will not have time not even to eat (so say those around me at least .... ) and then you too you deserve a slice of cake with this buckwheat and red fruits .

in reality, this was not my birthday cake, because Saturday I indulged in a buffet with finger food and the like of which I detail the step by step photos, but I forgot to make the final photo for each dish, mannaggiamannaggia! So this cake is only a "stopgap", but I leave the picture of the final table, what do you think?

Returning to the recipe but today was taken from "Cakes - Pies & Donuts" ed.Demetra and would be the real version of that I had done more than a year ago with the polenta flour socchievina ... then, true to a certain point because as usual I did some changes ... oh well now I know not? : P I put in brackets my own variations.



INGREDIENTS
buckwheat flour 200g wholemeal flour
Wheat 100g (I had the full, so I half that)
100g butter 100g
shelled hazelnuts (I used almond flour )
Eggs 3
3 tablespoons honey (I only had lime-chestnut, but has a flavor too Amoroto, the better a classic millefiori)
hot water 100ml
yeast granules 10g (of course the regular baking powder is fine)
Salt a pinch
Ripe fruit of the season to stuff (I used frozen berries) and powdered sugar to decorate to taste



PROCEDURE
Beat the egg yolks with the honey and hot water.

Then add the melted butter.

Mix with flour, a pinch of salt, ground almonds (or hazelnuts) and yeast.

Finally add the egg whites without removing them.

Now put 3 / 4 of the dough on the bottom of the mold and add the semi thawed berries (thawed if they are all better yet why do not you will not be released water during cooking).

Cover with remaining dough, do not worry if some berries remain visible, will give a nice after cooking.

then cook at 170 º for at least forty minutes, however check with the toothpick. I in center, since the berries were still a bit 'and have released frozen water, it was a little' wet, so be careful, in case you hold it a bit 'more than ever the case and cover the cake with a bit' of aluminum not to darken too much.

Before serving, sprinkle with powdered sugar.

ENJOY!