Poppy Seed Buckwheat Cake With Fresh Red Currants

Name: Poppy Seed Buckwheat Cake With Fresh Red Currants
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps baking powder; 200 grams buckwheat flour (plus a bit more for the pan); 100 grams butter; 250 grams soft butter (plus a bit more for the pan); 100 grams fresh cream; 5 mediums room temperature medium or large organic eggs; 175 grams icing sugar; 1 grated zest of organic lemon; 1 grated zest of organic lemon; 3 Tbsps cherry/strawberry/wild berries syrup; 100 grams ground poppy seeds; 200 grams fresh red currants; 200 grams caster sugar; 1 scraped seed of vanilla pod

Poppy Seed Buckwheat Cake With Fresh Red Currants is a gluten free dessert. One serving contains 846 calories, 14g of protein, and 56g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up cream, icing sugar, scraped seed of vanilla pod, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.