I havent had much time in my kitchen lately, 2 weeks ago I had one of my contracted model Gemma Lynx staying at my place for a full week to shoot for her upcoming website and the next after that, Max and I got super sick. It was such a pleasure to go back to my pots and pans the week end after getting better, smelling all my spices and plan a bunch of tasty goodies for my friends and family. One of the first thing I wanted to make once I got back was some sweets, it’s one of the funnest thing to create for me and I wanted to start using this awesome buckwheat flour I had bought at the grocery a few days before.
I LOOOOOOVE buckwheat and I’m happy Max likes it too because it’s extremely healthy. I invited one of my friend who kept telling me that he hate buckwheat to have him taste my latest creation because I like to challenge people like that. Now I can officially say that he now changed his mind about this flour right after tasting my moist orange & almond buckwheat cakes.
Like I just said, these cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods… Give them a try, it’s so worth it.
– INGREDIENTS –
1/2 cup of orange juice (about 2 navel oranges)
1 tablespoon of cane sugar
1 tablespoon of margarine
4 tablespoons of almond flour
1 teaspoon of baking powder
2 tablespoons of buckwheat flour
For the Light Syrup:
1/4 cup of light syrup (I used this one)
1/2 star anise
1/4 teaspoon of coriander seed, whole
4 black peppercorns
3 green cardamom pods
1 whole clove
1/2 cup of water
1- Pre-heat your oven at 325. In a medium mixing bowl, whisk all the ingredients for the cakes. On a baking sheet, lay 4 small silicon molds and pour your batter in each of them. Bake your cakes for 35 minutes.
2- While the cakes are baking, prepare your syrup. On the stove top, in a small sauce pan on MEDIUM heat, mix all the ingredients for the syrup and bring it to a light gentle boil. Once the liquid start making bubbles, give it a 8 to 10 minutes till it has reduce of half. Remove from heat and let cool down.
3- When the 35 minutes is done, transfer your mold on a cooling rack and wait for a few minutes so your mini cakes cool down a bit before unmolding them. You dont have to wait till they are 100% cooled down but it’s always better to wait about 15 to 20 minutes before you touch them. Once they are unmolded, place your cakes in a oven safe baking pot without a cover and pour the syrup at the bottom of it. With a spoon take a bit of syrup from the bottom and pour it on top of each cakes.
4- Crank your oven temperature to 350 and once it’s ready, put your pot in the oven for an extra baking time of 15 minutes.