MACRINA
BAKERY
almond buckwheat torte with nectarines Washington State is our country’s largest producer of buckwheat. Many Washington State farmers favor it as a second crop, planting it mid-summer after the wheat harvest. Buckwheat is nutritious and loaded with antioxidants and vitamin B. It also has no gluten, which makes it a good option for gluten-free baking.
In this recipe, I blend it with the low-gluten cake flour because I love the way the nutty flavor of buckwheat complements the toasted almonds and ripe nectarines. Enjoy this torte for breakfast, with tea in the afternoon, or served with your favorite ice cream for dessert.
- Leslie Mackie
Position rack in the center of the oven and preheat to 375˚F. Brush a 9'' cake pan with soft butter or canola oil. Line the bottom and sides of the pan with parchment to prevent sticking. Sift together the cake flour, buckwheat flour, baking soda, baking powder and salt in a medium bowl. Add the ground almonds and mix together to combine well. Set aside. Combine the eggs, almond extract, vanilla and two tablespoons of yogurt. Mix well to combine and set aside.
INGREDIENTS: 1 cup + 2 tablespoons cake flour 1/4 cup + 2 tablespoons buckwheat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup whole almonds, toasted and finely ground 2 eggs 1/2 teaspoon almond extract 1/4 teaspoon vanilla extract 1/2 cup + 2 tablespoons yogurt, divided 3/4 cup (1-1/2 stick) unsalted butter, room temperature 1 cup + 2 tablespoons sugar 2 ripe nectarines, cut into 1/2'' slices 2 tablespoons sliced raw almonds 1 tablespoon brown sugar 1 tablespoon powdered sugar
In the bowl of a stand mixer add the butter and sugar. Cream with a paddle attachment for 3 - 5 minutes until it looks pale and fluffy. Gradually add the flour mixture while mixing on low speed for one minute. Scrape the bowl down to ensure all ingredients are combined. Add in 1/2 cup of yogurt and mix for 30 seconds. Add the egg mixture in three additions mixing on medium speed for 20 seconds each time to aerate the batter. Scrape the bowl down at the second addition (or as needed) to ensure all is combining well. Pour batter into the prepared pan and level off the top for even baking. Lay nectarine slices in two concentric circles on top of the batter. Sprinkle sliced almonds at the cake’s border and brown sugar on the exposed nectarines. Bake at 375˚F for 30 minutes and then lower the temperature to 350˚F for the remaining 25 minutes. The cake should be golden brown and set in the center when tested with a cake tester. Let cool for 30 minutes before inverting on a serving plate and removing the pan. Peel away the parchment lining, dust with powdered sugar and enjoy! © 2016 Macrina Bakery
