Sweetness & LIGHT

Buckwheat bundt cake with cranberries and dark chocolate

In the Celle region in Lower Saxony, Germany, buckwheat cake with lingonberries is a real classic. Cranberries are a good substitute and keep the sponge moist, a chocolate glaze adds the finishing touch, and the cake is crowned with fresh figs.

Makes one cake (diameter 22cm)

for the cake mix:

5 eggs
150g dark muscovado sugar
250ml mild vegetable oil, plus extra for greasing
2–3 drops vanilla extract
175g buckwheat flour, plus extra for dusting
75g cornflour
150g ground hazelnuts
5 tsp baking powder pinch of salt
175ml almond milk
50g dark chocolate, 70 per cent
cocoa content, roughly chopped
200g frozen cranberries, thawed

to decorate:

30g dark chocolate, 70 per cent cocoa content, roughly chopped
3 fresh figs, quartered

1 Heat the oven to 180°C (350°F/Gas 4).

2 Beat the eggs and sugar in a bowl for several minutes with an electric whisk, gradually adding the oil and vanilla.

3 In a second bowl, combine the flour, cornflour, hazelnuts, baking powder and salt. Add this in batches to the egg mixture, alternating with the milk. Add the chocolate to the mixture, carefully folding it in along with the cranberries.

Grease a bundt tin with oil and dust with flour. Transfer