Sunday sweets- translation cake

Posted on: August 23rd, 2009 by admin No Comments

A friend of eatpress’ sent this recipe through a while ago. Marjorie is a great cook and hopefully this recipe is (mostly) true to the original (we did substitute a few ingredients), my French translation is pretty poor, désolé. It was originally from Fannie Denault’s blog in her March recipes.


Cake with buckwheat, apples and raisins

(gluten free)

  • 60 ml of maple syrup
  • 1 egg
  • 1 c vegetable oil
  • 50 ml of milk
  • 1 cup (235 ml) of natural yoghourt
  • 2 grated apples
  • 50 g of raisins
  • 1 c (140 g) of buckwheat flour
  • 1 c (140 g) of sweet chestnut flour
  • 1 c bicarb soda
  • 1 c brewers’ yeast
  • 1/2 tsp cinnamon
  • 60 g pecans, coarsely chopped

Preheat the oven to 180°C (350ºF). Grease a loaf tin lightly and line with parchment paper.
In a bowl mix together the maple syrup, egg and oil. Then add the milk, yoghourt, apples and rainsins, mix well.

In a second bowl, mix the flours, sodium bicarbonate, brewers’ yeast, cinnamon and the pecans.

incorporate the dry mixture to the wet ingredients and to mix well, it will be thick and sticky. Pour the mixture into the prepared tin and bake for approximately 55 minutes. Let cool in tin before turning out.

Merci Marjorie and bon appétit!

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