Buckwheat sponge cake with apple and pear

Ingredients for 1 servings:

• 400 ml water, 100 ml of which slightly warmed
• 2 tbsp honey (80 g)
• 250 g banana(s), prepared and weighed
• 300 g apples, chopped
• 300 g pear(s), chopped
• 300 g buckwheat, ground
• 2 tsp cream of tartar baking powder
• 125 g ground almonds
• 2 tbsp cocoa or carob
• possibly honey
• possibly cream (soy cream)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Measure out 100 ml of water, heat it, and dissolve the honey in it. Those with a sweet tooth should use a little more honey. Puree the bananas in the remaining water, then add the honey water. Chop the apples and pears and add them to the water. Mix the buckwheat flour, cream of tartar, almonds, and cocoa or carob together and stir into the fruit and water mixture. Pour the fruit batter into a dish (springform pan or 29 x 23 cm or similar). Do not smooth the surface evenly, as it will remain uneven. Bake the cake at 200 degrees Celsius (top/bottom heat) for about 25 minutes (use a toothpick to test). Experimenting with different honeys is sure to be a wonderful taste experience. Serve with a honey and soy cream custard.