Naan Therapy

Or should it be 'paratha' therapy …

Buckwheat tea cake

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Buckwheat tea cake

Buckwheat tea cake

Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.


  • 70 gm whole wheat pastry flour
  • 65 gm oat flour or whole wheat pastry flour
  • 65 gm buckwheat flour
  • 2 ripe bananas chopped
  • 60 gm sugar
  • 30 gm chocolate chips
  • 10 gm cocoa nibs or chocolate chips
  • 1 egg
  • 160 gm 2% plain yogurt
  • 1 tsp fennel seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 orange peel, dried and ground
  • 1/2 tsp salt

Mix sugar, yogurt and egg. Add all the dry ingredients together and mix well. Mix dry ingredients gently into the liquid ingredients. Fold in the bananas. Bake at 350F in a lightly oiled 9″x5″ loaf pan for 40 minutes or until toothpick inserted in the center of the loaf comes out clean. Cool completely on a rack. Keep tightly wrapped until ready to consume – this will keep the bread moist. Keeps for a week in the refrigerator. Cut slices as needed and bring to room temperature before consuming. This is perfect with a cup of tea.

Written by Som

February 13, 2011 at 7:08 pm

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