📝 About This Recipe
This cake is a sophisticated celebration of the earthy, nutty profile of buckwheat flour paired with the intense, malt-like sweetness of dark buckwheat honey. Inspired by the traditional honey cakes of Eastern Europe, it features a remarkably moist, dense crumb and a complex spice profile that deepens and improves over time. It is a rustic yet elegant dessert that bridges the gap between home-style comfort and artisanal patisserie, perfect for those who appreciate bold, natural flavors.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (preferably dark or stone-ground)
- 1 cup All-purpose flour (sifted)
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
Wet Ingredients
- 1 cup Buckwheat honey (or a dark forest honey)
- 3/4 cup Neutral vegetable oil (such as grapeseed or canola)
- 1/2 cup Dark brown sugar (packed)
- 3 pieces Large eggs (at room temperature)
- 1/2 cup Warm brewed coffee (strong roast)
- 1 tablespoon Orange zest (freshly grated)
- 1 teaspoon Vanilla extract (pure extract)
For Garnish
- 1-2 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Toasted buckwheat groats (optional, for crunch)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch bundt pan or a deep springform pan with butter or oil, and dust lightly with a bit of buckwheat flour, tapping out the excess.
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2
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined and aerated.
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3
In a separate medium bowl, beat the eggs and dark brown sugar together using a whisk or hand mixer for about 3 minutes until the mixture is pale and slightly thickened.
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4
Slowly stream the vegetable oil into the egg mixture while whisking constantly to create a stable emulsion.
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5
Add the buckwheat honey, orange zest, and vanilla extract to the wet ingredients. Whisk until the honey is fully incorporated and the mixture looks dark and glossy.
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6
Make a well in the center of the dry ingredients and pour in the honey mixture. Using a large spatula, fold the ingredients together gently until just a few streaks of flour remain.
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7
Pour the warm coffee over the batter. Gently stir from the center outward until the batter is smooth. Do not overmix; the batter will be relatively thin compared to standard cake batters.
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8
Pour the batter into the prepared pan, smoothing the surface with your spatula if necessary.
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9
Bake in the center of the oven for 45 to 50 minutes. The cake is done when a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
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10
Remove from the oven and let the cake cool in the pan on a wire rack for at least 15-20 minutes. This allows the structure to set.
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11
Carefully run a thin knife around the edges and invert the cake onto the rack to cool completely. The aroma of honey and spice will be quite intense at this stage.
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12
Once cooled, dust with powdered sugar and sprinkle with toasted buckwheat groats if desired. Slice and serve.
💡 Chef's Tips
Use 100% pure buckwheat honey for the most authentic, robust flavor; if you find it too pungent, you can use a 50/50 mix with clover honey. Avoid over-mixing once the flour is added, as buckwheat contains proteins that can make the cake gummy if agitated too much. This cake is a 'keeper'—it actually tastes significantly better on the second or third day as the moisture from the honey settles and the spices mature. If you want a gluten-free version, you can replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend. Always use room temperature eggs to ensure they emulsify properly with the fats and sugars for a better rise.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of unsweetened crème fraîche or Greek yogurt to balance the deep sweetness. Pair with a strong cup of Earl Grey tea or a dark roast coffee to complement the earthy buckwheat notes. Garnish the plate with fresh tart berries like raspberries or blackberries for a bright, acidic contrast. Lightly toast a slice the next day and spread with a thin layer of cold, salted cultured butter. Drizzle with a tiny bit of extra honey and a sprinkle of sea salt just before serving for a modern twist.