Ever since I started baking I have been searching and trying new ingredients and new ways to combine them. I love it. At the beginning of this year, I was suspected of celiac disease and that is when I started searching and experimenting gluten free baking and the wonderful ingredients that are gluten free. By far, I fell in love with buckwheat. It is just divine and also healthy. My daughter loves it too, so many of her school snacks include buckwheat in the ingredient list.
This quince sauce and buckwheat cake is one of our all time favorites.
Quince sauce and buckwheat cakes
125 g dark chocolate
100 g butter
2 g salt
100 g brown or demerara sugar
4 egg whites
15 g brown sugar
30 g hazelnut flour (I used almond flour as well)
40 g amaranth flour
40 g buckwheat flour
125 g quince sauce
50 g white chocolate (optional)
50-100 g chopped nuts (optional)
Preheat the oven at 180 degrees C. Place muffin liners in a 12-muffin tray.
Make the quince puree: core and peel 1 large quince. Cut the quince in small pieces and place them in a pan with water just to cover them. Add a few cloves and 1 cinnamon stick and simmer it until tender. Drain the quince pieces and puree them with an immersion blender or in a food processor.
In a clean bowl place the dark chocolate and the butter and place it over a pot of simmering water. Let them melt and then set aside.
Beat the yolks with 100g of sugar until pale and thick. Add the quince sauce and fold gently. Add the chocolate/ butter mixture and combine. Add the flours, the salt, the white chocolate and the nuts if using. Mix until incorporated.
Beat the whites to soft peaks. Add the 15 g of sugar and beat until stiff peaks form. Add the whites to the previous mixture and gently fold them in without deflating the batter.
Spoon the batter into the prepared muffin tray. Bake for 20-25 minutes or until a tooth pick comes out clean.
Let them cool in the tray for a few minutes and them remove them and let cool completely.