Buckwheat Cake with Cherry Compote

You will need

For the sponge

250 g (9 oz) butter
220 g (73/4 oz/1 cup) caster (superfine) sugar
4 eggs
1 teaspoon vanilla extract
220 g (73/4 oz/12/3 cups) buckwheat flour
2 teaspoons baking powder
2 tablespoons milk


For the berry compote

10 blackberries
10 raspberries
5 strawberries chopped
1/4 cup of sugar
1 tablespoon water


To decorate

200 ml (7 fl oz/3/4 cup)
whipping cream
11/2 tablespoons icing (confectioners’) sugar, plus extra for dusting
Fresh berries, to decorate
Fresh flowers, to decorate



2 x 12 cm (41/2 in) round cake tins


For the sponge

1 Preheat the oven to 180°C/350°F, and grease the two cake tins.

2 In a mixing bowl beat the butter and sugar until pale and creamy. Then add the eggs one at a time, making sure each one is properly combined before adding the next. Add 1 teaspoon vanilla extract, sift in the flour and baking powder and fold into the mixture. Add the milk to loosen the batter a little.

3 Split the mixture equally between the two tins. Put the tins in the oven and bake on the same shelf for approximately 25–30 minutes. Allow to cool completely.

For the berry compote

1 Heat all the ingredients over a medium heat until the berries have broken down and the liquid has reduced a little (the consistency should be like jam), approximately 10 minutes. Allow to cool.

To decorate

1 Whisk the whipping cream with the sugar until the cream forms stiff peaks. Place the bottom layer of your cake on to your chosen cake stand or plate. Spread half of the whipped cream over the bottom layer, and then spread on the cooled compote.

2 Place the next layer of sponge cake on top, and spread over the rest of the cream. Decorate with berries and any flowers (I added a rose), and finally dust with icing sugar.

Recipe courtesy of Love, Aimee x by Aimee Twigger (Murdoch Books, £16.99). Photography by Aimee Twigger.