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🍰 Buckwheat Cake with Redcurrants

175 kcal · 30 min · 4 servings

Ingredients

• 200 g red currants
• 175 g margarine
• 100 g agave syrup
• 4 tbsp rose water
• 1 organic lemon
• 0.5 tsp cardamom powder
• 1 pinch salt
• 15 g pistachio paste (1 tbsp)
• 60 g egg replacer (powder; 4 tbsp)
• 200 g spelt wholemeal flour
• 200 g buckwheat flour
• 2 tsp baking powder
• 1 tbsp cornstarch
• 70 ml rice drink (rice milk)
• 150 g powdered sugar from erythritol

Instructions

1. 1. Thoroughly wash the redcurrants under running water.
2. 2. Let the berries drain well in a colander.
3. 3. Gently pick the berries off the stems using a fork.
4. 4. Place the stem-free redcurrants into a bowl.
5. 5. Add margarine, agave syrup, and rose water to a large mixing bowl.
6. 6. Beat the mixture with a hand mixer until it is creamy and smooth.
7. 7. Rinse the lemon under hot water and pat it dry.
8. 8. Finely grate the lemon zest.
9. 9. Squeeze the juice from the lemon.
10. 10. Stir in 2 tablespoons of lemon juice, the lemon zest, cardamom, salt, and pistachio paste into the margarine mixture.
11. 11. Whisk the egg substitute with 100 ml of water.
12. 12. Stir the egg-water mixture into the batter base.
13. 13. Mix the buckwheat flour, spelt flour, baking powder, and starch in a separate bowl.
14. 14. Sift the dry ingredients over the margarine mixture.
15. 15. Pour in the rice drink.
16. 16. Stir everything into a smooth batter.
17. 17. Preheat the oven to 180 °C.
18. 18. Use 160 °C with fan or gas mark 2–3 if applicable.
19. 19. Gently fold one-third of the redcurrants into the batter.
20. 20. Line a baking sheet with baking paper.
21. 21. Spread the batter evenly onto the sheet.
22. 22. Bake the cake for about 40 minutes.
23. 23. Check for doneness using a wooden skewer.
24. 24. Remove the cake from the oven.
25. 25. Let the cake cool completely.
26. 26. Whisk powdered erythritol with 20 ml of lemon juice and 40 ml of water to make a glaze.
27. 27. Spread the glaze over the cooled cake.
28. 28. Scatter the remaining redcurrants on top.
29. 29. Let the glaze dry completely.

Nutrition per serving

• kcal: 175
• Protein: 2 g · Fett/Fat: 9 g · Carbs: 21 g