WesternMedium · Warm
Buckwheat and Cashew Cake with Lemon Maple Drizzle
A warmly nutty buckwheat cake studded with crunchy cashews, finished with a bright lemon and rich maple drizzle — perfect for sharing from one generous bowl.
Prep
15 min
Cook
28 min
Total
43 min
Method
1
2
Toast cashews in a dry skillet over medium heat, stirring often, 3-4 minutes until golden and fragrant. Rough-chop and set aside.
3
In a large bowl whisk together buckwheat, all-purpose flour, baking powder, and salt.
4
In a microwave or small saucepan, melt remaining butter (you need ½ cup total for the cake). Let cool 5 minutes.
5
Whisk melted butter, eggs, and ¼ cup maple syrup into the dry ingredients until just combined — do not overmix. Fold in toasted cashews.
6
7
Cool in the pan 10 minutes, then turn out onto a wire rack.
8
Halve the lemon and squeeze 3 tbsp of fresh juice into a small saucepan. Add ¼ cup maple syrup and 2 tbsp butter.
9
Warm over low heat, stirring, 2-3 minutes until the butter melts and the drizzle is smooth and slightly thickened.
10
Drizzle the warm lemon-maple sauce generously over the cooled cake, letting it pool and run down the sides.
11
Slice into generous wedges and serve warm or at room temperature — this cake is best shared from one communal plate, one generous wedge at a time.
D
Nutri-Score
Needs balance
A–E · lower is better · score 16
Calories
485
per serving
High in saturated fat · 13gHigh in salt · 859mgCalorie-dense · 485 kcal
Protein
13g
Carbs
58g
Fat
25g
Sat. fat
13g
Fiber
4g
Sugar
15g
Sodium
859mg
DiabetesHeart HealthyLow SodiumAntioxidant RichEnergy SustainingSodium Conscious
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
22Pt
Runoff
0.05g P
butter drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
5
Salty
5
Sour
2
Bitter
0
Spicy
Textures
ChewyCrispyNuttyTender
Aromas
CaramelCitrusNuttySweet
Kitchen Equipment
Primary Tool
9 Inch Round Cake Pan9 Inch Round Cake PanMicrowave Safe BowlSkilletSmall SaucepanChef KnifeCutting BoardLemon SqueezerMeasuring CupsMeasuring SpoonsMixing BowlRubber SpatulaWhiskWire RackButter For GreasingParchment Paper
Safety & Storage
Allergen Warning
Recipe contains multiple priority allergens: tree nuts (cashews), eggs, milk, wheat, and gluten. Clearly label finished product and advise guests with allergies to confirm suitability before consuming.
Buckwheat is naturally gluten-free, but all-purpose flour contains gluten. Do not substitute without verifying the alternative flour is produced in a gluten-free facility to avoid cross-contact.
Cross Contamination
Toast cashews separately from other ingredients. Clean skillet thoroughly between uses and avoid airborne nut particles if serving to allergic individuals. Use dedicated equipment or thoroughly wash utensils that contact cashews.
Cooking Temperature
Preheat oven to 180°C (350°F) and verify with thermometer. Insert skewer at center to confirm internal doneness — batter should be fully set with no wet batter remaining.
Storage
Refrigerate leftover cake within 2 hours due to egg and butter content. Store in airtight container for up to 3 days. Bring to room temperature before serving for best texture.
Shelf Life
Cake with eggs and dairy is perishable. Discard if left at room temperature for more than 2 hours. For high-risk populations (young children, elderly, immunocompromised), consume same day or freeze immediately after cooling.
High Risk Population
While eggs are fully baked, young children, pregnant individuals, elderly, and immunocompromised persons should verify eggs are fully cooked. Use pasteurized eggs if serving these populations.
Handling
Allow melted butter to cool 5 minutes before whisking into batter to prevent egg cooking. When preparing drizzle, warm butter slowly over low heat to avoid scalding. Drizzle is hot — warn guests before serving.
Raw Egg Warning
Batter contains raw eggs before baking. Do not consume batter. Fully bake cake before serving. For high-risk populations (pregnant individuals, young children, elderly, immunocompromised), use pasteurized eggs or egg substitute.
Pro Tips
Technique
Toast your cashews in a dry skillet until they turn golden and fragrant — this extra step awakens their deep, nutty character the same way we build flavor in my grandmother's kitchen by slow-cooking onions until they glow amber.
Substitution
No buckwheat? Almond flour works beautifully here — it keeps the cake naturally gluten-free and the nutty warmth stays intact, so the soul of this recipe remains.
From the chef
Buckwheat gives this cake a warmly nutty depth that plain flour never could, and the toasted cashews scattered through the batter add crunch in every bite. The lemon-maple drizzle is the finish that makes it generous: bright citrus and sweet maple melt together over low heat, then pool over the top of the cake and run down the sides like morning light. Warm, bold, meant to be broken apart and passed around until everyone has had their fill — this is a cake worth gathering for, not keeping to yourself.
TagsNuttySweetCitrusCommunalMapleBuckwheat
AllergensTree NutsEggsMilkWheatGluten
Source: generated · June 12, 2026