My friends, today I’m sharing a recipe of a sponge cake.
You know, I love baking with buckwheat flour. I love its taste because being Russian I’m used to eating these fruit seeds since childhood.
Apart from the special taste, buckwheat flour behaves differently from basic wheat flours as it absorbs more liquid and you may need less of it when substituting other flours, bear that in mind.
As to the cake, it’s very spongy, please, don’t expect it to be a gooey brownie, it’s another type of dessert.
If you love sponge cakes then this one is perfect! You’ll get a chocolate-orange cake with crunchy almonds and an earthy buckwheat aftertaste. The orange notes would come from the orange zest and orange juice, and I must say chocolate and orange are one of the best combinations ever… as well as chocolate and cherries by the way.
If you prefer moist cakes, I’d suggest baking two of these sponge cakes and build a serious cake from these. Make the whipped cream and place it in between the two cakes and on top. And decorate with fresh or dried orange slices.
If you are more of a cherry person, then don’t add orange zest and juice to the cake. Leave it chocolaty-almond and decorate with cherries, cherry jam or whipped cream with cherries on top. Would be simply adorable!
I general the recipe is really simple. Just be patient when beating the eggs, you need the mixture to become fluffy. You may also adjust the baking time, I’d suggest you check the cake after 25 minutes first.
Which tea do you prefer? Do you drink different teas during the day? Weekdays and weekend?