Gluten-free buckwheat cake

Since my last cooking show “Kuzhina e Intolerancave” (translated to “The kitchen of food intolerance”), I have been more aware toward the allergy-causing food, trying to make some tasty gluten-free recipes.

When Teuta Company launched its new product, buckwheat flour, I thought, this is it. I love buckwheat, it has a strong nutty flavor and can be used in both sweet and savory dishes, so the same will be for the flour. I had some soft, juicy tangy pears at home and I thought to make a cake.

Enough with talking and let’s jump to the recipe:

[lt_recipe name=”Gluten-free buckwheat cake” servings=”8 persons” prep_time=”5M” cook_time=”30M” total_time=”35M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2019/07/buckwheat-cake-6-1024×683.jpg” ingredients=”• 2 small pureed pears;• 100g sugar;• 3 eggs;• 120ml sunflower oil;• 100g buckwheat flour;• 100g Gluten Free flour;• 1/2 pack of baking powder (10g);• 10 dried cherries ;• 1 large pear, sliced;• 20g dark brown sugar for topping;• Cinnamon (optional);” ]Preheat the oven to 180˚C; In a mixing bowl, stir the pears, sugar and oil. Mix to combine; Add the eggs and mix well; Add both flours, baking powder and the cherries and stir just until combined; There’s no need for an electric mixer because a simple whisk can do the job to perfection; Pour the batter in a 20cm cake tin previously oiled and dusted with flour; Arrange the pear slices as shown in the picture and sprinkle the brown sugar on top. Bake for 30 minutes or until a cake tester inserted comes out clean; To serve, I would suggest sprinkling the cake with some cinnamon and it can pair well with a nice cup of cappuccino; [/lt_recipe]