Along the Grapevine

Spicy Buckwheat Apple Cake with Sea Buckthorn Icing

17 Comments

DSC03246.JPGI have made more than a few recipes lately with the applesauce about which I wrote last week. All were good, but this one I particularly wanted to share as I thought it ideal for the fall season. It has the delicious, almost nutty flavour of buckwheat which makes it gluten free and is lightly sweetened and spiced. Once I was satisfied with the texture and flavour of this cake, I ‘tarted’ it up with an icing made from sea buckthorn berries, another ingredient I wrote about recently. Although I have made a few recipes with this superfood, this is the first where it was not necessary to cook the berries at all.

Rather than cooking before straining, I simply pressed them through a garlic press to extract the juice. You only need a small amount, so this is very easy to do. The flavour is perfect in an icing, tasting like a mixture of orange and lemon – but oranges and lemons don’t grow in my backyard so they don’t make it into very many of my recipes.

Spicy Buckwheat Apple Cake with Sea Buckthorn Icing

1/3 cup coconut oil

1/2 cup packed brown sugar

3 eggs

1/2 cup plain yogurt

1/2 cup unsweetened applesauce

1 Tbsp ginger juice plus 1 tsp dried ginger (or if no fresh ginger is available, 2 tsp dried ginger

1 tsp cinnamon

1 tsp soda

2 cups buckwheat flour

Cream the oil and add the sugar gradualy. Add the eggs, yogurt, applesauce and ginger juice. To make ginger juice, take about 1 sq. inch of fresh ginger, chop it and press it through a garlic press. Mix the dry spices, soda and flour  and add gradually to the wet mixture. Bake at 350 degrees F in a greased 9 inch square pan for 35 minutes.

Serve as is, or ice it once cool.

For the icing, soften 1/3 cup coconut oil or butter. Gradually add 1 cup icing sugar, and between additions add about 3 Tbsp sea buckthorn juice.

This recipe can be baked in different forms. I did some in small muffin tins, perfect for freezing for when emergency snacks are called for.dsc03223

Linked to Fiesta Friday #142, Foodbod, and O Blog Off

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

17 thoughts on “Spicy Buckwheat Apple Cake with Sea Buckthorn Icing

  1. This looks so good! I love baking with applesauce too. I’ve been using it in my baking for years. It easy to keep on hand when you feel like baking.

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  2. This sounds absolutely delicious!

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  3. This cake looks delicious Hilda, thank you for sharing🙂

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  4. Those cupcakes look wonderful! Very interesting, with the sea buckthorn icing! Your use of backyard plants is very inspiring!

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  5. Looks really yummy. Is it still good without the icing?

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  6. Lovely flavours, perfect for the season! Thank you for joining us at Fiesta Friday xx

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  7. Oooh! This looks great. Love the idea of pressing the juice from the berries. So ingenious!

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  8. mmm . . . This sounds like a perfect autumn dessert.

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  9. what a beautiful and intelligent blog Hilda! You are a cooler version of Julia child.

    jen

    On Fri, Oct 21, 2016 at 5:24 PM, Along the Grapevine wrote:

    > Hilda posted: “I have made more than a few recipes lately with the > applesauce about which I wrote last week. All were good, but this one I > particularly wanted to share as I thought it ideal for the fall season. It > has the delicious, almost nutty flavour of buckwheat whi” >

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  10. I never tire of apple desserts and I love the big hiit of ginger in this one. Beautiful photo of the cupcakes on the fall leaves. Would love to have you teach a cooking workshop someday Hilda! I would learn so much….buckthorn juice icing! Who knew? I love buckthorn face cream…!

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    • Thanks so much Johanne. The icing was a good idea, don’t know why I didn’t think of it sooner. I have been thinking about making cosmetics from it, but they are a pain to pick and so delicious I just end up eating them all. Maybe I’ll just buy some face cream! I would love to participate in a workshop – just to share ideas, but don’t know if I could teach that much.

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