Cinnamony Plum, Buckwheat and Hazelnut Cake

by eat in my kitchen

Cinnamony Plum Buckwheat and Hazelnut Cake

What a week! My boyfriend played at a festival in Malta, in Valletta’s Royal Theatre (Pjazza Teatru Rjal), and as I’m his biggest fan I obviously had to go with him. It was supposed to be a little break from my busy schedule but life had a different plan. Our luggage got lost on its way to the Mediterranean, including most of his instruments. So, I didn’t get to spend my days at the beach – as I had planned – but on the phone instead, calling airlines and airports to find our stuff. Two days later it arrived – just in time! We picked it up (I have never been so happy to see a suitcase) and drove straight to the beautiful venue at the entrance of Malta’s capital. The show was fantastic and we were all happy but the drama didn’t end there. On Sunday, my youngest Maltese sister Julia moved to Scotland and the whole family escorted her to the airport to wave goodbye, to laugh and cry. Her mother Jenny, Granny Edith, all the siblings, aunts, uncles and cousins were there. Exhausted but happy to see the young girl safely on her way to the North, we ended up in Floriana, at a large table at one of the gabbanas. Our simple bistro-restaurant was set right at the harbour where all the big cruise ships depart, it was a gorgeous clear night. The moon was bright red and I soon found a huge Maltese pizza in front of me and enough red wine to save me from insanity.

The following few days were filled with exciting visits and news that I will soon share with you. I visited Alex and Benjamin in their old palazzo in Żebbuġ for a new meet in your kitchen feature (coming soon!), we cooked together and enjoyed a scrumptious lunch with great people. They also introduced me to Marina, the inspiring woman runs a little café at the breathtaking Villa Bologna. I went to see her magical place the next day and fell in love. We sat in the park, drank her fantastic ice tea and I was treated to the most delicious apricot clafoutis and two kinds of ice cream: cardamom marmalade and yellow plum. This woman knows how to make her guests feel home! We clicked immediately and have quite a few ideas together for the future … And here’s another gem I dug deeper into this time – Mdina Glass. I visited the traditional glass manufacturing hall and looked right into the 1400°C (2550°F) hot oven where the glass is made – again, more to come soon.

And here’s the last exciting news: my brother’s first baby was born – and I’m an aunt again! Welcome little girl!

Now, I’m exhausted and ready for a cozy Sunday on the sofa with a large piece of my plum, buckwheat and hazelnut cake. It’s an honest cake, nutty and cinnamony, not too sweet and gluten-free, with juicy late summer plums – sweet sofa heaven. Enjoy your weekend!

Cinnamony Plum Buckwheat and Hazelnut Cake

 

Cinnamony Plum Buckwheat and Hazelnut Cake

Cinnamony Plum, Buckwheat and Hazelnut Cake

For a 26cm / 10″ springform pan

ground hazelnuts 225g / 8 ounces
buckwheat flour 225g / 8 ounces
cinnamon 2 teaspoons
baking powder 4 1/2 teaspoons
organic eggs, separated, 6
a pinch of salt
butter, at room temperature, 250g / 9 ounces
granulated sugar 200g / 1 cup
plums, pitted, 800g / 1 3/4 pounds

For the topping
granulated sugar 2 tablespoons
cinnamon 1/4 teaspoon

Set the oven to 180°C / 350°F (fan-assisted oven).

Combine the hazelnuts, buckwheat, cinnamon and baking powder.

Beat the egg whites and salt until stiff.

In a large bowl, beat the butter and sugar until fluffy. Add the egg yolks, one at a time and continue mixing for a few minutes until the mixture is thick and creamy. Gently fold the dry mixture and the egg whites with a wooden spoon into the butter and sugar mixture, alternating 1/3 at a time, combine well in between. Scrape the dough into a loose bottom springform pan, even it out and arrange the plums in circles on top, push them into the dough. Sprinkle half the cinnamon sugar over the cake and bake for about 50-55 minutes or until golden brown on top. Check with a skewer, it should come out clean. Sprinkle with the remaining cinnamon sugar and let it cool for a few minutes before you take it out of the spring form pan. Enjoy pure or with vanilla ice cream or whipped cream.

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Cinnamony Plum Buckwheat and Hazelnut Cake

 

Cinnamony Plum Buckwheat and Hazelnut Cake

 

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Cinnamony Plum Buckwheat and Hazelnut Cake