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 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
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.