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this cake

is not the most gorgeous

(nor the most decadent)

but it is so satisfying and delicious

(( going along with my recent buckwheat obsession ))

Breton Buckwheat Cake
with Fleur de Sel


(from 101 Cookbooks, originally written by David Lebovitz
in The Sweet Life in Paris)

For the cake:

7/8 c buckwheat flour

1 c all-purpose flour

1/2 tsp plus 1/3 tsp fleur de sel

1/4 tsp ground cinnamon

1/2 lb unsalted butter, at room temp

1 c sugar

4 large egg yolks

1 large egg

3/4 tsp vanilla extract

2 Tbsp dark rum

For the glaze:

1 large egg yolk

1 tsp milk

Butter a 9 or 10-inch tart pan with a removable bottom or a 9-inch springform cake pan. Preheat oven to 350F. In a small bowl, whisk together the buckwheat and all-purpose flour with 1/2 teaspoon salt and the cinnamon. (I added 1 tsp ground cardamom as well.) In the bowl of a standing mixer or by hand, beat the butter until light and fluffy. Add the sugar and continue the beat until smooth. In a separate bowl, beat the 4 egg yolks and whole egg with the vanilla and rum (I used bourbon instead) with a fork, then gradually dribble the egg mixture into the batter while beating. If using an electric mixer, beat on high speed so the butter gets really airy. Mix in the dry ingredients just until incorporated. Scrape the batter into the prepared pan and smooth the top as flat as possible with an offset metal or plastic spatula. Make a glaze by stirring the single yolk and milk together with a fork, then brush it generously all over the top. (You may not use it all, but use most of it.) Take a fork and rake it across the top in three parallel lines, evenly spaced; then repeat starting from a slightly different angle to make a criss-cross pattern. Crumble the remaining 1/3 tsp salt over the gateau with our fingers and bake for 45 minutes. Don't over-bake or it will be on the dry side - start checking after 35 minutes or so. Let cool completely before unmolding.