Buckwheat Berry Striped Cake

Buckwheat Berry Striped Cake

A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.
  • Total:
  • Serves: 10 persons



  1. Step 1

    Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
  2. Step 2

    In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
  3. Step 3

    Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
  4. Step 4

    Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
  5. Step 5

    Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.