Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Sunday, 28 March 2010

Buckwheat Cherry Cake

I am always on the hunt for delicious Gluten Free cakes and Maren kindly gave me her Mum's recipe for this Beechnut and Cherry cake. It was so delicious and I have never cooked with Buckwheat Flour before. It has a really nutty and distinctive flavour from the beechnuts it is made of. So next time you need a gluten free cake why not give this a try - five of us ate almost the whole cake within 15 minutes which is quite an achievement and it says a lot for Maren's delicious recipe.

Buckwheat and Cherry Cake
Serves 8 - 10

6 large eggs, separated
200g/7oz caster sugar
100g/3 1/2 oz buck wheat flour
2 tsp baking powder
1 large jar of preserved sour cherries, drained
600ml double cream, whipped to soft peak
3 tbsp grated chocolate for decoration

Preheat the oven to Gas mark 175C and grease and line a 9inch spring form tin. Whisk together the egg yolks and caster sugar until thick and creamy. In a separate bowl, whisk the egg whites to stiff peaks and then fold into the egg yolk mixture. Mix together the flour and baking powder and then sprinkle over the egg mixture and fold through gently. Gently pour into the baking tin and bake for 30 - 40 minutes until the cake is firm (it will feel quite foam like rather than cake like - almost like a marshmallow). Allow the cake to cool completely then cut into three layers and fill each layer with cream and cherries. Top with grated chocolate and serve immediately. Store any uneaten cake in the fridge due to the fresh cream.

1 comment:

snowy said...

Buckwheat flour is used here mainly for 'galettes', buckwheat pancakes, which I love. Am going to make the cake this afternoon.Thank you for posting the recipe.
One thing, think it should be 'grated chocolate' and not 'grated cherries' on top!!

snowy x