Maple Buckwheat Torte

If you’ve had buckwheat pancakes with maple syrup, you know how well these flavors go together. Here is a little eggless torte that highlights this lovely combination.

Makes 1-9 inch torte.

Ingredients:

Batter:

• 1/4 c softened butter
• 1/4 c pure maple syrup
• 1/4 c raw sugar
• 1 tsp cider vinegar
• 1 tsp maple flavored extract
• 2 ripe medium bananas, chopped
• 1 c plain yogurt or sour cream
• 1 c buckwheat flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 c quick oats

Topping:

• 2 Tbsp softened butter
• 2 Tbsp raw sugar
• 1/2 c chopped walnuts
• 1/2 c quick oats

Directions:

1. Preheat oven to 350 degrees F and generously butter a 9 inch spring form pan.
2. In the large bowl of a stand mixer, cream the butter, maple syrup and sugar.
3. Add vinegar, maple, chopped bananas, and yogurt. Beat a few minutes while mixing dry ingredients.
4. Blend together the buckwheat flour, baking soda, baking powder, salt and oats. Add to mixture and blend about 2 minutes. Pour into prepared pan.
5. In a small bowl, blend the topping ingredients together until crumbly. Scatter over the torte evenly.
6. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack. Remove spring form sides and slide torte onto serving platter.