Rustic Buckwheat Apple Ginger Cake

Dinner in French

We STILL had a lot of apples to use up, and this apple cake seemed a little bit different than the one we loved a couple of weeks ago, so we decided to try it, too! (If you want to see that one, it's here: https://cookwithheather.com/Around-My-French-Table-Marie-H%C3%A9l%C3%A8nes-Apple-Cake/)

This cake uses brandy instead of the dark rum in the previous recipe, and adds a little bit of buckwheat flour and finely chopped candied (also called crystallized) ginger. I liked the ginger, but didn't think the small amount of added buckwheat would make as much of a difference as it seemed to. One of my tasters said that it tasted "healthy." I think we'll stick with the first version, but I might be adding the ginger on occasion.

This makes an easy dessert, topped with crème fraîche or whipped cream, but I think it's also a fine breakfast cake. It's mostly fruit!

I found this recipe online here: https://www.sypcooks.com/post/630825307283308544/rustic-buckwheat-apple-ginger-cake

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