Buckwheat is traditionally used the most in North Western part of Croatia. This buckwheat cake with an interesting white wine topping also originates from this area. “Drunken” cake will intoxicate only your taste buds, so we recommend you definitely reward them with this simple and delicious dessert, served with whipped cream.
100 g (3.5 oz) sugar
grated lemon rind
150 g (5.3 oz) buckwheat flour
butter for mould
500 ml (17 fl oz) white wine
200 g (7 oz) sugar
Mix the yolks and sugar until frothy. Add grated lemon rind and then interchange buckwheat flour and egg-whites.
Pour the mixture into a smaller cake mould (20-22 cm/9 in diameter), buttered and coated with baking paper. Bake at 180˚C (356˚F) for about 30 minutes. Remove and cool.
Cook the wine with sugar and seasonings. Cool well.
Gradually soak well the cooled cake with the wine topping.
1 hour + cooling time