Mijo Buckwheat Cake

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Mijo Buckwheat Cake

Mijo Buckwheat Cake

Number of cakes

300 g buckwheat flour

200 g wheat flour

150 g diced surimi

2 spoons of basil in olive oil (see recipe)

12 whole eggs

1 sachet of baking powder

150 g grated Gruyère cheese


Preparation: 15 min
Cooking time: 40 min
Step 1
So let's start by putting some music on, I always cook to music.
Step 2
Take a large bowl and zou... let's start by mixing the flours and yeast, the eggs and then the rest.
Step 3
For basil in oil: collect basil, mix it and put it in a jar with olive oil (cover well). It keeps well for 10 months. If you do not have this type of preparation, add fresh basil and olive oil.
Step 4
Mix the preparation well. Take cake moulds (personally I use 4 aluminium moulds, they are 20 cm long I think).
Step 5
Oil with basil oil, otherwise with olive oil, fill your moulds and put in the oven at 180°C (thermostat 6) for 45 minutes.
Step 6
Prick to check the cooking.
Step 7
I eat it cold, for me it was for a buffet but with a salad in the evening it's perfect.
Author's note
The taste of buckwheat stands out, ideal for an aperitif.

I add my grain of salt

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