Buckwheat cake with plums - Torta di grano saraceno con susine - Kolač od heljdinog brašna i šljiva

New season started and the summer is definitively over. You can feel it in the air, fresh breeze cooled down days and nights, but trees are still green, foliage has still not changed colours to autumn shades. Daylight is shorter and moonlight is so, so bright.

Now I can definitively say I have finished my summer supplies of  fruits and vegetables. At least I have consumed  the fresh ones (still some tomatoes left, there are such a plenty of them this year), but I still have some deep frozen left, because I didn't want to waste any of them. Last Saturday I baked this rustic cake with plums and it was so good that I baked the second one the very next day. I find that buckwheat flour is excellent for so many recipes, both, sweet and savoury. Its rustic flavour is amazingly delicate and the cake remains soft for few days.
Try it yourself and you will fall in love with buckwheat as well!

BUCKWHEAT CAKE WITH PLUMS

For 18cm diameter cake

140 gr of butter

140 gr of cane sugar

1 egg

100 gr of wheat flour

40 gr. of buckwheat flour

1/2 teaspoon of baking powder

1/2 tablespoon of ground cinnamon

pinch of salt

70 gr of Greek yogurt

12 big plums

Whisk soften butter and when creamy add cane sugar. Continue whisking until you get well amalgamate mixture. Add to the mixture one entire egg and a pinch of salt and continue whisking. At the end add both flours, baking powder and cinnamon and when well combined add yogurt to the batter.

Cover the bottom of your baking pan with baking paper and butter the side wall of the  baking pan.

Pour 1/3 of the batter into the baking pan, pit the plums, cut some plums in cubes and arrange them in the baking pan with the cut side up (to cover whole surface of the batter). Pour over the fruit the remaining butter and arrange other plums cut in slices on top.

Bake in preheated oven at 180°C for 60 minutes.

 

TORTA DI GRANO SARACENO CON SUSINE

Per la tortiera diametro 18cm

140 gr di burro

140 gr di zucchero di canna

1 uovo

100 gr di farina "00"

40 gr di farina di grano saraceno

1/2 cucchiaino di lievito in polvere

1/2 cucchiaio di cannella in polvere

un pizzico di sale

70 gr di yogurt greco

12 susine grandi

Lavorare il burro e quando diventerà cremoso aggiungere lo zucchero di canna e amalgamare bene insieme. Aggiungere un uovo intero e un pizzico di sale e continuare a lavorare l'impasto. Infine incorporare le due farine, il lievito e la cannella in polvere e quando l'impasto risulterà omogeneo unire lo yogurt e mescolare bene.

Rivestire il fondo dello stampo con la carta forno e imburrare bene le pareti dello stampo.

Versare 1/3 dell'impasto nello stampo, snocciolare le susine, tagliare una parte delle susine a cubetti e distribuire i pezzi sull'impasto con la parte tagliata rivolta verso alto (bisogna coprire tutta la superficie dell'impasto). Versare l'impasto rimanente sulla frutta e sistemare altre susine tagliate a spicchi in superficie.

Infornare a 180°C per un ora.

KOLAČ OD HELJDINOG BRAŠNA I ŠLJIVA

Za pleh promjera 18cm

140 gr maslaca

140 gr šećera od trske

1 jaje

100 gr mekog brašna

40 gr heljdinog brašna

1/2 žličice praka za pecivo

1/2 žlice cimeta u prahu

prstohvat soli

70 gr gustog grčkog jogurta

12 velike šljive

Mutiti maslac da se dobije glatka krama, dodati šećer i dobro skupa izmiješati. Dodati jedno cijelo jaje i prstohvat soli, te nastaviti mutiti. Na kraju dodati u smjesu dvije vrste brašna, prašak za pecivo i cimet u prahu i kad masa postane homogena dodati jogurt i sve skupa još dobro promiješati.

Prekriti dno pleha masnim papirom za pečenje i dobro namazati stjienke pleha maslacem.

Uliti 1/3 mase u pleh, odstraniti koštice iz šljiva, narezati dio šljiva na kockice i poslagati ih na masu tako da koža bude na masi (treba pokriti cijelu površinu mase). Uliti ostatak mase na voće i poslagati ostale šljive narezane na kriške po površini mase.

Peći jedan sat u zagrijanoj pećnici na 180°C.