Bio-Oz Buckwheat Flour Sultana and Walnut Cake – Gluten and Dairy Free

I bake a variety of sultana cakes using different dry ingredients. So far in this blog dry ingredients for sultana cakes were presented by nut meal or seeds. New developments in ingredient tolerance showed, that not only fermented buckwheat can be used to bake bread, but also raw kernels could be incorporated in everyday meals. The next step was to try sweet baking with buckwheat flour as the only dry ingredient in a batter. Bio-Oz Buckwheat flour, which I use on a regular basis to bake bread for us, is the best variety of buckwheat flour to create the recipe for this blog specific ingredient requirements. Bio-Oz flour is one of the very few on the market, to be certified as gluten free, and practically the only one made from buckwheat, grown in Australia. The recipe is based on my favourite approach for loaf sultana cakes with cinnamon, using apples or apple puree to replace oils.

Apple puree, mixed into beaten eggs, enhances cinnamon flavour and takes the taste of the cake to another level. Special requirements demand the use of pure glucose powder as a sweetener, and baking soda as a raising agent. However, if sugar and baking powder are tolerated, they can be used instead. Using them will not change the taste or texture of the cake, but will alter the colour of the cake, making it much lighter, as seen on the photo below.

The cake based either on glucose powder, or sugar, has a soft texture. It can be cut when still warm, but will give a nicer cut when completely cold. The texture of the cake can be made even softer and more moist if a table spoon of oil is added to the batter. It might be a good idea to do so, if you plan to keep the cake for 4-5 days. However, when I bake this cake to us, I do not use oil and rely only on apple puree to keep the cake soft. Compared to banana cake with coconut flour as a dry ingredient, this cake differs in moisture. They are both soft, but buckwheat cake in not moist. Bio-Oz buckwheat flour differs from some other buckwheat flour variety on the market. It retains more water and needs to be added in less quantities, compared to other types of buckwheat flour.

Ingredients:

  • 2 large eggs (for the reference 108g without shell)
  • 100g pure glucose (dextrose) powder
  • 150g pure apple puree (I used blended commercial apple pie filling)
  • 110-115g Bio-Oz buckwheat flour
  • 10-15g cinnamon powder
  • 6g baking soda
  • 1 coffee spoon pure vanilla powder (use any source of vanilla that you can tolerate)
  • 1 table spoon of olive oil (any oil of your choice) optional
  • 150g organic sultanas
  • 120g walnuts (80g in batter, 40g for decoration)

Preparation:

  • juicy organic sultanas can be used without soaking, for dry sultanas, cover them in boiling water for 15-20 minutes, drain all water, cover the bowl with cling wrap (I used reusable bowl covers) and let sultanas absorb moisture from the surface overnight, if left at room temperature, or up to 3 days refrigerated, you will have plump sultanas with dry surface

  • select walnut halves for cake decoration on top of the batter
  • chop the rest of walnuts
  • mix them with sultanas
  • mix all dry ingredients
  • add half a tea spoon of dry ingredients to sultanas and walnuts mix, cover the bowl and shake the contents to spread dry matter on the surface of sultanas to prevent them going to the bottom of the batter during baking

  • whisk eggs with a pinch of salt
  • add glucose powder in three portions, continue whisking
  • add apple puree and whisk for another 2 minutes

  • add dry ingredients to wet, I change bowls, as I like to whisk eggs in tall bowls and combine wet and dry ingredients in wide and low bowls, as they allow to mix ingredients without losing a lot of batter volume
  • add a table spoon of oil and mix it in (optional)
  • add sultanas and walnuts mix, gently incorporate them into batter

  • line loaf tin with baking paper or use quality tin paper liner
  • pour the batter into a lined tin
  • level the surface of the batter
  • place walnuts halves on the top (optional)
  • I also made a superficial line in the middle of the batter as I do for other buckwheat batters to have a nice crust split in the middle, but it is not needed for this cake, as the batter does not raise too high as it does in bread

  • bake in preheated to 170C fan forced oven for 50-55 minutes (I tried different baking regime, started in preheated  180C no fan oven for 35 minues, followed by 20 minutes at 170C fan forced)
  • take the cake out of the tin after 1-2 minutes
  • let the cake rest for 3-5 minutes
  • gently peel the lining

The cake can be cut while not completely cool, but it is better to leave the cake to cool down completely, to develop full flavour. Photos below show the cake cut when it was still warm to touch.

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4 thoughts on “Bio-Oz Buckwheat Flour Sultana and Walnut Cake – Gluten and Dairy Free

    1. Thank you, the recipe just shows that even very strict dietary limitations allow quality and healthy options in baking products.

      Like

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