Buckwheat Cake


  1. 0.5 kg buckwheat flour,
  2. 0.5 kg white wheat flour,
  3. 60–70 mL salted boiling water,
  4. sugar to taste,
  5. 60 g yeast,
  6. 50 mL warm milk.


  1. 0.5 kg ground walnuts,
  2. 25–30 g honey.


Pour buckwheat flour with boiling water. Put it aside to cool down a bit. Add warm milk and white flour. Knead batter and leave it to rise for 30 minutes. Then whip and leave to rise for another 20 minutes.

Butter a baking sheet. Pour a third of the batter (you can use a tablespoon), sprinkle with walnuts and pour with honey. Repeat the procedure.

Pour out the last part of the batter, top with warm milk. Bake for about an hour at a temperature of 180 ºC.

Source: kulinarika.net