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Cake sarrasin au blé noir, aux algues et à la truite (Savoury cake with buckwheat, seaweed and trout)

Cake sarrasin au blé noir, aux algues et à la truite (Savoury cake with buckwheat, seaweed and trout) is a traditional French recipe (from Brittany) for a classic cake containing buckwheat flour with seaweed and smoked trout served as a starter or as an accompaniment to fish dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Savoury cake with buckwheat, seaweed and trout (Cake sarrasin au blé noir, aux algues et à la truite).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Wild FoodBaking RecipesCake RecipesFrench RecipesBreton Recipes



This recipe is a new twist on some Breton classics. A savoury cake made with buckwheat flour containing seaweed and smoked trout. This works very well as an accompaniment to seafood dishes, though it can also be served as a starter.

Ingredients:

120 g of wheat flour
30 g buckwheat flour
3 eggs
1 sachet (6g) of baking powder
5 strips of wakame, soaked in water (to yield 50g of rehydrated seaweed)
1 tsp dried sea lettuce (persil de lar mer); Ulva lactuca
50 g of smoked trout, sliced into small pieces
100ml of milk
50ml of oil
1 teaspoon of salt

Method:

Soak the dried wakame, select 50g worth then drain on paper towels.

Pre-heat your oven to 180°C (gas mark 6).

For the cake batter: whisk then eggs lightly in a bowl then sift in the flours and baking powder. Pour in the milk (warm slightly beforehand), followed by the oil. Mix to combine then stir in the crumbled dried sea lettuce and the smoked trout pieces.

To assemble the cake, butter and flour a cake mould (a tall springform pan is ideal). Pour a layer of the batter in the base then set a strip of wakame on top. Add another layer of cake batter and top this with seaweed. Continue in this way until all the batter and wakame have been used up (finish with a layer of batter).

Transfer to your pre-heated oven and bake for about 45 minutes. Once done, when the top of the cake is apringy and a skewer inserted into the centre emerges cleanly remove from the oven and allow to cool in the tin for 10 minutes.

Turn out onto a wire rack to cool completely. Serve sliced in wedges.