Buckwheat Cake with Currants

Ingredients

• 200 g red currants
• 175 g margarine
• 100 g agave syrup
• 4 tbsp rose water
• 1 Organic lemon
• 0.5 tsp cardamom powder
• 1 pinch salt
• 15 g pistachio paste (1 tbsp)
• 60 g egg replacer powder (4 tbsp)
• 200 g spelt whole‑grain flour
• 200 g buckwheat flour
• 2 tsp Baking powder
• 1 tbsp Cornstarch
• 70 ml rice drink (rice milk)
• 150 g erythritol powdered sugar

Instructions

1. 1.

   Wash the currants, drain and gently separate them from their stems with a fork.

2. 2.

   Add margarine, agave syrup and rose water to a mixing bowl and beat until creamy. Rinse the lemon hot, pat dry, grate the zest finely and squeeze out the juice. Stir in 2 tbsp lemon juice, lemon zest, cardamom, salt and pistachio paste. Mix the egg replacer with 100 ml water and fold into the batter. Sift both flours, baking powder and cornstarch into another bowl and add to the margarine mixture. Pour in the rice drink and whisk until smooth.

3. 3.

   Fold a third of the currants gently into the batter. Spread onto a parchment‑lined baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 40 minutes, or until a skewer comes out clean. Remove from the oven and let cool.

4. 4.

   For the glaze whisk powdered erythritol sugar with 20 ml lemon juice and 40 ml water, then spread over the cake. Sprinkle the remaining currants on top and allow the glaze to set.