A few weeks ago I decided to bake a cake from the Ukrainian cook book given to me by a friend last year. I decided to start with this Lithuanian buckwheat cake made with kefir.
I ate the first slice in the conservatory with the door and windows open to let out the unseasonable October heat.
The next slice I ate the next morning in the conservatory coffee with oat milk and no sugar. reading ‘Rootless’ and listening to the sound of the traffic in the distance, the birds tweeting and the neighbour pottering about in their garden. Peaceful
I still have half a pot of keffir left that need to use up soon. I can either bake another buckwheat cake or do something else with it (actually I added it to the kedgree recipe I made later).
Instructions
- 150g unsalted butter, softened, plus more for the tin
- 150g Demerara sugar (or any brown sugar)
- 3 eggs, lightly beaten
- 150g buckwheat flour
- 1 tsp baking powder
- 60ml kefir
Ingredients
- Preheat the oven to 170oC fan.
- Use a 15 cm round cake tin with a removable base. Butter the tin, then line with a circle of baking parchment, going slightly up the sides.
- Cream the butter with the sugar until light and fluffy. Whisk the butter and sugar at high speed. Then gradually add the eggs.
- Mix the flour with the baking powder.
- Fold them gently through the wet mixture with a silicone spatula, then brusquely fold in the kefir, making sure it is incorporated. Scrape the cake mixture in your prepared tin and smooth it out on top as best as you can.
- Bake it for 35 minutes and perform the skewer test.
Reference: Olia Hercules Home Food, Page 245
