Maple and Buckwheat Cake



180 MIN

Preparation time




For the maple and buckwheat financier
Unsalted butter 200g
Fine maple sugar 375g
Fine almond powder 125g
Buckwheat flour 125g
Salt ¾ tsp
Egg whites 315g
Canola oil 110g

Note: If you don't have maple sugar, you can use dark brown or muscovado sugar instead.

For the milk chocolate and glaze
Milk chocolate 500g (chef likes to use Bahibe 46% from Valrhona)
Cocoa butter 100g
Canola oil 80g

AN Toasted buckwheat
AN Crushed Maldon sea salt

Step by Step

Maple and buckwheat financier
1. Cook the butter on medium heat until you obtain brown butter and pass it through a fine tamis
2. Mix all the dry ingredients; add the liquid egg whites while mixing with a whisk
3. Incorporate the oil and finally the butter
4. Pour 300g of the batter in 4 savarin silicone molds (16cm), sprayed with oil
5. Let them rest in the fridge for at least an hour
6. Cook at 180ºC for about 30 minutes
7. Let rest for 5 minutes and then unmold them, turning them upside down
8. Put them back in the oven for 4 minutes
9. Take them out the oven and put them directly in the freezer

If you don’t have a savarin silicone mold, you can cook the cake in loaf pans. Just be sure to don’t fill the molds more than half way and adjust the cooking time.

Milk chocolate and glaze
1. Melt the chocolate and cocoa butter and mix with canola oil.

Assembly and finishing
1. Cool the glaze to 30/35ºC
2. Take the financiers out of the freezer and put them on a glazing rack
3. Pour the glaze to completely cover the financier, sprinkle with some toasted buckwheat and a touch of sea salt before the glaze set