The recipe I'm sharing with you today came from David Lebovitz' delightful new book The Sweet Life in Paris which I recently devoured. It's my favorite kind of travel writing, the sort that mixes bafflement and delight, good information and random observations, with the added bonus of a generous serving of recipes.
The recipe for Breton Buckwheat Cake caught my eye for reasons not entirely clear to me. There are much flashier recipes in this book for sure. But when I was a kid my dad occasionally made us buckwheat pancakes and there is something about that distinctive flavor that was very attractive--mysterious and familiar at the same time. I had no idea how that would translate to a sweet cake and was anxious to find out.
The sad truth is that I couldn't take a sexy photo of this cake. But please, don't be fooled by its homely appearance because it is a thing of beauty indeed. Its flavor is very nuanced and surprising--I kept getting hints of almond and honey despite neither being included in the ingredient list. Heidi at 101 Cookbooks suggests serving the cake with fresh fruit or Greek yogurt lightly sweetened with maple syrup. But I was enchanted by this cake all on its own. Really, it's the best kind of magic. Do give this one a try and let me know what you think.
You'll find the recipe here. And don't despair about all those leftover egg whites--that's what meringues are for!