It has been ages since our last home-baked sunday cake. So today I made a strawberry cake. Strawberry season is on and so I bought 1 kg of strawberries at the farmers‘ market yesterday. We made a strawberry banana smoothie and this cake.The cake is made with buckwheat flour.
Buckwheat is often referred to as a pseudo grain as it is technically not a grain. Buckwheat is derived from the seeds of a flowering plant which is related to rhubarb and sorrel. The seeds have a triangular shape and are known as buckwheat groats. The groats are frequently made into flour to make pancakes or crêpes, noodles (in the Japanese cuisine buckwheat is used to make soba noodles) or other gluten-free products. The whole groats can be used as an alternative to rice or are used to make porridge (very delicious!). Buckwheat is more frequently used in Eastern Europa but especially in Russia. I use buckwheat quite a lot in the kitchen as I like its nutty, earthy taste.
We were so hungry when we came back from a run that we just ate half of the cake. Only one week to go until my first triathlon. The past weeks have been quite intense with swimming, biking and running. It is so much fun and I am very much looking forward to next week!
Place a rack in the center of the oven and preheat to 180°C. Grease a springform pan and set aside. In a mixing bowl, whisk together all ingredients apart from the strawberries until you have a smooth batter. Pour half of the batter into the springform pan and spread evenly with a spatula. Arrange half of the strawberries on top and then pour over the rest of the batter and spread evenly. Decorate the top of the cake with the rest of the strawberries and then put it into the oven. Bake for about 30 minutes.