Buckwheat Cake with Berries
Buckwheat Cake 🍰 with Berries 🍓 🫐 🍒 🍇 began as a simple farmhouse treat in cold European regions, where buckwheat grew easily and bakers made the most of what the land provided.
From those modest beginnings, the cake slowly evolved as it moved through different cultures and kitchens. In France, it picked up a delicate touch; in Eastern Europe, it stayed hearty and comforting.
What never changed was buckwheat’s deep, nutty flavor—earthy, slightly rustic, and incredibly satisfying. As sugar became more accessible and berries were gathered fresh from forests and fields, cooks began pairing the cake with juicy fruits, creating a beautiful contrast of richness and brightness.
Today, this cake feels both old and new. One bite delivers warmth, nostalgia, and a gentle surprise from the berries’ natural sweetness.
It’s the kind of dessert that feels honest and soulful—inviting you to slow down, savor the moment, and wonder how something so simple can taste so memorable.
➲ Nutritional Information (approximate):
➧ Per 100 g: Protein: 9.8 g | Fiber: 6.2 g
➧ Per Portion (1/8 of the cake, ~150–160 g): Protein: 14.7–15.5 g | Fiber: 9.3–10 g
Nutrition
per serving (≈174g)Instructions
14 stepsTo Make the Cake:
Assemble the required ingredients.
In a large mixing bowl, combine all dry ingredients: buckwheat flour, ground flaxseed, almond flour, cocoa powder, coconut sugar, protein powder, baking powder, inulin, and orange zest.
Pour the wet ingredients (eggs, Greek yogurt, and water) into the dry mixture.
Stir well until a uniform batter forms.
Pour the batter into a greased or parchment-lined 25 cm tart mold and spread evenly.
Bake in a preheated oven at 180°C/360°F for 25–30 minutes, or until the cake is set and slightly puffed.
Let the cake cool completely before assembling.
To Make the Cream:
If the cottage cheese is grainy, blend it until smooth using a food processor or immersion blender.
Add Greek yogurt, inulin, orange zest, and honey or agave if using. Mix until smooth and creamy.
Chill the cream until ready to use.
To Assemble the Cake:
Spread the cream evenly over the cooled cake base.
Top with fresh or thawed berries.
Let the cake rest in the fridge for 30 minutes before serving for best texture.
Slice, serve, and enjoy this cozy treat with a cup of warm tea!
