“If it could only be like this always – always summer, always alone, the fruit always ripe and Aloysius always in good temper…” – Evelyn Waugh, Brideshead Revisited

Today, I’m thrilled to be over at The Vanilla Bean Blog, one of my very favourite spaces, sharing this apricot, almond and buckwheat cake while Sarah enjoys her summer of fun.

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One Response to "apricot, almond and buckwheat cake {gluten free}"
  1. Lindsey says:

    i love this cake and i look forward to making it some day! i noticed that your cake is yellow. i was wondering what kind of buckwheat flour you use? i use Bob’s Red Mills buckwheat flour, but i don’t always have such luck with many recipes.

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