Buckwheat, pinenuts and cherry mini cakes

Buckwheat and cherry mini cakes

Another sweet recipe, I know the sugar levels of this blog are too high, I will posts more savoury dishes in the future….”credighe”. Anyway, this is my first gluten free recipe. The other day my sister told me that in her office someone was asking for gluten free recipes, so I decided to accept the challenge and I have started a new category. The inspiration of this recipe comes from Aran and her lovely blog. We really liked this recipe, a soft and moist little cake with a sweet cherry on top. We used some buckwheat flour to add some flavour, Michele is a big admirer of buckwheat taste. As a lot of other flours we use, we bought this buckwheat flour from Shipton Mill which has a fantastic on-line shop, very handy, especially if you do not have a car.

To make these cakes a bit more interesting, we added some pinenuts and a small organic cherry on top. The cherry will be cooked in the oven for the last 15 minutes and will be soft and sweet adding color and fun to the small cake.


For 12:

150 g egg white (or 4)
115 g caster sugar
80 g almond flour
40 g buckwheat flour
30 g pinenuts
20 g linseeds
35 g butter
pinch of salt
cherries, 12 

Heat the oven at 180°C.

In a bowl whisk together the egg whites and the sugar to obtain an airy mixture. Add the almond flour, buckwheat flour and salt and mix until you have obtained a homogeneous mixture. Slightly grind the pinenuts, and add them with the soften butter to the mixture. Stir to incorporate.  

Pour the mixture into the cupcake moulds filling 3/4 of them. Bake for 10 minutes at 180°C. Place a cherry on top of each mini cake and bake for another 16-18 minutes.

This entry was posted in Fruit (Frutta), Gluten free, Muffins, Tea Time and tagged , , , , , , . Bookmark the permalink.

8 Responses to Buckwheat, pinenuts and cherry mini cakes

  1. Aren’t so many of our blogs too high on the sugar side! It is just so much more fun! These muffins sound delicious, and are almost guilt free!

  2. Anything with Buckwheat flour and/or almond flour in a baked good will always get my vote. These little mini cakes look amazing. Thanks for sharing!

  3. Ann says:

    These sound delicious – and they are beautiful! Congratulations on accepting the gluten free challenge!

  4. PolaM says:

    These muffins look awesome! Saved and buzzed!!

  5. magicofspice says:

    What a gorgeous recipe and delightful little cakes…love minis and love buckwheat 🙂

  6. Manu says:

    Bookmarked. I have some buckwheat flour at home… so the moment I spot some cherries, I am going to try this recipe. It looks great!!! Cherry season, please come soon!!!

  7. Excellent response to your gluten-free challenge. These are delicious AND healthy. Love pinenuts in cakes.

  8. Kimber says:

    Oh wow! These look amazing! I love the black cherries on top! Can’t wait to try this! Thanks for sharing!

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