gluten free buckwheat apple cake

whenever i make apple cake, i end up with something that should probably be called apples with cake instead. there doesn’t seem to be a point to making a big pan of cake with only three apples, so i use eight instead and love the results. this buckwheat cake is probably make 1/3 of apples, or maybe a bit more, and that makes it perfect, so please do not reduce the amount if it might seem superfluous. buckwheat flour can be substituted in 1:1 ratio for regular flour, yet it makes the cake more crumbly and above all drier. the apples compensate for the lacking moisture perfectly, and the addition of liqueur helps with that, too. the cake is basically one bowl, comforting and simple, but paired with a scoop of good quality, or better yet homemade, ice cream and some hot sauce would make it perfect even for a sophisticated event.

gluten free buckwheat apple cake

125 g butter
150 g sugar
4 eggs
275 g buckwheat flour
1 ½ tsp baking powder
2 tbsp maraschino liqueur
6 medium apples (i used ones from my backyard, but you want ones that do not turn into applesauce when cooked / baked - i often use russet apples)

cream the butter with sugar until pale and fluffy
add eggs, one at time, mixing until well incorporated
add the flour sifted with baking powder and maraschino, mix well
peel the apples and dice, add to the batter and mix
transfer into a pan lined with parchment paper
bake in 170C for about an hour – check with toothpick if ready