Claire Ptak’s gluten-free kumquat buckwheat cake
200g unsalted butter, softened, plus extra for greasing
100g brown sugar
150g golden caster sugar
1 tsp fine sea salt
2 tsp vanilla extract
1 medium apple, washed and grated
100g ground almonds
250g buckwheat flour
2 tsp baking powder
For the topping
300g caster sugar
300g kumquats, thinly sliced
25g unsalted butter
1 tbsp golden caster sugar
Icing sugar, for dusting
Creme fraiche, to serve
1 Grease a 23cm-diameter cake tin with a little butter and line it with baking paper, then preheat your oven to 180C/350F/gas mark 4.
2 In the bowl of an electric mixer, cream the butter, both sugars and the salt, until very light and fluffy. Add the vanilla and the eggs (one at a time). The mixture may appear curdled, but take no notice, it will be fine. Mix in the grated apple, followed by the ground almonds.
3 In another bowl, whisk together the buckwheat flour and baking powder. Add to the butter sugar mixture and mix to combine, but do not over-mix. Scoop the batter into the prepared cake tin and smooth the top.
4 Next, make the topping. Put the caster sugar and water in a small, but heavy, saucepan over a medium heat. Meanwhile, slice the kumquats as thinly as possible and remove any large seeds with the tip of your knife. Drop the slices into the syrup once it has come to the boil, and cook for 10 minutes. Using a slotted spoon, remove the kumquat slices and loosely decorate the top of the cake with them. Reserve the syrup.
5 In a small saucepan, melt the butter over a medium heat, adding 2 tbsp of the kumquat syrup. Pour this evenly over the decorated cake.
6 Bake for 50-60 minutes, or until springy and set in the middle. Let the cake cool before dusting with icing sugar and sprinkling with the remaining 1 tbsp of golden caster sugar. Delicious served with creme fraiche and extra poaching syrup.
Claire Ptak is chef-owner of the Violet Bakery in London’s Dalston. Her new book, The Violet Bakery Cookbook (Square Peg), is out now