HOMEMADE SLOVENIAN FOOD

HOMEMADE SLOVENIAN FOOD
Home made Slovenian Food, delicious, diverse, interesting, healthy.

Thursday, 10 September 2015

BUCKWHEAT PORRIDGE CAKE WITH PLUMS

Buckwheat is today highly appreciated plant. It is  healthy and doesn't contain any gluten. It can grove in poor soil and  harsh climate conditions and farmers don't need to use any pesticides.   


Buckwheat Porridge Cake with plums.

Using whole grains of buckwheat to make a delicious meal is something we do often in Slovenian cuisine. We can make a kind of risotto with different seasonal vegetables and mushrooms, especially porcini. But we can also make a cake with fruits as a delicious desert. 

This recipe is to make Buckwheat cake with plums. It has a combination of dried and fresh plums. You can use dried plums all year around in particular in winter time. But when it is possible use fresh fruits, for that autumn is ideal time of the year.

Ingredients:

300 g buckwheat grains
1000 ml milk
Salt to taste
4 eggs
200 ml fresh cream
50 g butter
3 tbsp sugar or to taste
200 g pitted dried plums 
3 big fresh plums for the top or more 
1 tea spoon cinnamon
5 pieces of cloves 


Buckwheat grains
Pitted dried plums
















Cooking method:

Wash the plums and soak them in warm water with cinnamon and cloves. Keep aside. 


Wash the Buckwheat grains in water well. Drain the water out and put the grains in a pot with milk and salt. Cook. When it begins to boil reduce the hit and cook for about 5 to 10 minutes. Cover and keep aside to cool down. The grains should  absorb all the milk. If not you can drain the excess milk. 

Mix fresh eggs, butter and fresh cream together with sugar. Spill over cooked grains and mix all together. Add pre-soaked and drained  dried plums and mix them in a prepared mixture.  Put in the circular model for the cake or pie - 20cm in diameter. On the top make a pattern with  halves of fresh plums.   

Put in the preheated oven and bake around 40 minutes at 200 degrees C. You can serve with tea or coffee or with some fresh juice. 

I served it with some other
traditional  Slovenian breakfast dishes.