It’s not so hot in California currently, to say the least, and when it’s cold outside, I’m always drawn to “comfort food,” as they call it, that is, food that creates a feeling of home and cosiness in the soul.

For me, it’s buckwheat in all its forms that creates such cosiness. 

We’ve already cooked soups and sweets with it, it’s time for cakes now.

Delicious!

With a wonderful coffee aroma!

You might think it sounds a little strange, but you are not on the usual cooking website, where the only thing they know is how to combine tomatoes with cucumbers, and buckwheat with mushrooms, are you?
You are at www.likelida.com, which means that you cannot avoid some crazy cookery.

Cakes are cooked simply. The cream is like a custard one, and the base is made of almonds (I use roasted almonds for a special spicy taste) and dates.

No gluten, which some of you do not like so much, and other superfluous ingredients.

Ready? Set?

Let’s go cooking!

We will need: (8-10 servings)

For the base

2/3 cup of roasted or plain almonds

7 soft dates

For the cream

1 cup (250 ml.) of buckwheat flour from buckwheat groats

1 + 1/3 cup of almond or regular milk

8 soft dates

1 teaspoon of instant coffee

Chocolate for decoration

Grind the nuts with the dates to get the base. If your mold is made of silicone, then it is not necessary to cover it with baking paper.

If your mold is ordinary as is mine, I advise you to cover it, so that nothing sticks to it.

Add 1 cup of milk to the flour and cook until done.

Soak the dates in 1/3 cup of milk.

Mix everything in the blender. Blend to get a homogeneous mixture. If your blender does not cope with the density of the composition, I recommend adding a little more milk. Delicious!

Very sweet!

Cover the base with the mixture and put it into the freezer until it is completely solidified. Take it out and let it sit in warm conditions and then cover it with melted chocolate of your choice.

 Again, put it in the freezer for a few minutes, so that the chocolate sets.
Bon appetit!