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Buckwheat Pound Cake with Chocolate Chips

This cake is quick to whip up but sophisticated enough to serve to cake-loving friends. (Is there any other kind of friend?) You can use chicken or duck eggs or a mix of the two. If you to want to fancy it up a bit, this cake is the perfect platform for a bit of poured ganache or some other type of glaze or drizzled chocolate.
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Ingredients Method

Ingredients
  

  • 3 large eggs I used 3 Duck Eggs for a very tender crumb
  • 2/3 cup granulated sugar
  • 6 ounces of butter or dairy free butter melted and cooled
  • 1 cup buckwheat flour
  • ⅓ cup all purpose flour or gluten free all purpose 1-1 flour
  • 2 teaspoons baking powder
  • A generous pinch of sea salt
  • About half a bag of chocolate chips optional, but why not?!

Method
 

  1. Preheat the oven to 350°F and spray your pan of choice - you can use a loaf pan, a small bundt pan or a horn pan. Set aside.
  2. In a medium bowl, whisk together the eggs, sugar, and melted butter or dairy free butter until slightly frothy.
  3. In another medium bowl, combine the flour, baking powder, salt, and chocolate chips.
  4. Fold the dry ingredients into the wet ingredients using a spatula, just until everything is blended.
  5. Pour into the pan and bake for 25 to 30 minutes, until the cake is golden brown and a tester comes out clean. Enjoy!