Buckwheat Plumcake with Chocolate Chips

The buckwheat plumcake with chocolate chips is a delicious and rather simple dessert to prepare. Here are the ingredients and the procedure.

Ingredients

• 200 g of buckwheat flour
• 100 g of flour 00 (or rice flour for a gluten-free version)
• 200 g of sugar
• 100 g of soft butter
• 3 eggs
• 150 g of natural yogurt
• 1 packet of baking powder for sweets
• 1 pinch of salt
• 100 g of chocolate chips
• Icing sugar (for decoration, optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, cream the soft butter with the sugar until fluffy.
3. Add the eggs, one at a time, continuing to mix.
4. Incorporate the yogurt and mix until you get a smooth mixture.
5. Mix in the two sifted flours with the baking powder and a pinch of salt, combining gently to avoid lumps.
6. Add the chocolate chips to the batter, stirring just enough to distribute them evenly (you can dust them lightly with some flour to prevent them from sinking to the bottom).
7. Pour the mixture into a previously buttered and floured plumcake mold.
8. Bake for about 40-45 minutes, or until a toothpick inserted in the center of the plumcake comes out clean.
9. Take the plumcake out of the oven and let it cool before unmolding.
10. Dust with icing sugar before serving, if desired.

Curiosity

Buckwheat, despite its name, is not a cereal but a seed belonging to the same family as sorrel. It is highly appreciated in gluten-free diets and for its nutritional qualities, such as its protein and fiber content. Using it in sweet recipes like this plumcake highlights the rustic flavor and provides a pleasant texture to the palate.