A Stir The Pots Post

Buckwheat Tourte

by | Jun 23, 2013 | Baking

In the past, I have made buckwheat crepes and bread. Up till now, I have never made a cake with it. Then I found one from a French blog, and although I tried it, it came into some difficulties and choices. For fat, I used olive oil instead of butter. And though the recipe called for store-bought cassis, I made some cranberry jam as a substitution.

This cake has a wonderful sponge texture, moist, grassy and not sweet. I think the method of incorporating oil could be different to; maybe whipping the yolks while slowly incorporating the oil to emulsify, then adding in the sugar. Why? Because the oil sort of drowned out the sugar when I tried to thicken it. Though with butter, which is solid, it would make a huge difference! Still I think it was just perfect and rustic.




  1. Bread and Companatico

    I absolutely love this cake! I am so fascinated by buckwheat and was planning to make some crepes with it soon. had no idea it could make such a fine sponge cake! I have tried a buckwheat sourdough bread and buckwheat orecchiette so far… this cake my be next!

  2. Jonitin

    It’s quite addicting and light Barbara, go for it! Yes, buckwheat is a wonderful grass and great addition to most any baking and food!


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