Full moon cake

Now here’s one of our new favorites. Over the last months we’ve been improving this cake that doesn’t need an oven and tastes like a late night bird song on a full moon night.

Enjoy it!

INGREDIENTS

Makes two 12 cm full moon cake or one bigger one

100 gr buckwheat flour

30 gr of coconot oil

zest of half a lemon

30 gr agave

15 gr of baking powder

150 ml milk

Optional: some vanilla flavour

butter or oil to bake

Juice of one lemon, coconut rasp or icing sugar and agave for dressing

PREPARATION

Mix the buckwheat flour with the baking powder. Add all the liquid ingredients and whisk until you get a thick batter.

Heat your small pan on a low fire (I use 2 on an induction plate that goes to 9). Let a bit of butter melt in it. Pour half of the batter in the pan and cover with a lit for about 7’.

Now here’s why I recommend a small pan. The time has come to flip the cake (check if the structure is firm yet still a little bit moist). In a small pan you can easily do this with a spatula. In a bigger pan, you’ll need to flip on a plate and let your cake slide in again.

Bake for another 3’ with the lid.

Put aside on a plate and dress with coconot rasp, lemon juice, icing sugar (if you use this, do it when the cake is cold because it’ll melt) and or agave.