7.16.2011

Buckwheat Stone Fruit Shortcake


There's always some buckwheat flour in my pantry because of our love for Grandpa's buckwheat pancakes
So when I saw this recipe for buckwheat shortcake in Alice Medrich's book, I was intrigued. Then white peaches arrived in the market, I couldn't resist so decided to make the shortcake using stone fruit with raspberries rather than the traditional strawberries. The peaches were sweet and the juices from the fruit soaked into the bottom layer of the shortcake while the top stayed a bit crunchy. On top of that, this is the easiest shortcake I've ever made. In one bowl and it only took a couple minutes to throw together and ten to bake.  Dessert can be ready in a flash. I added a little confectioners sugar to the whipped cream and it really did need that touch of sweet. 
It turned out to be a lovely change from the ordinary shortcake. It even looks wholesome and healthy doesn't it? And it tasted even better than Mother's  shortcake, which I've been making for years. 

Buckwheat Shortcake

From  Pure Dessert by Alice Medrich






Ingredients:
1 cup plus 2 tablespoons all purpose flour (5 ounces)
1/4 cup plus 2 tablespoons buckwheat flour (1.7 ounces)
1/4 cup sugar plus extra for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy cream

Method:
Preheat oven to 425. Prepare a baking sheet lined with a double layer of parchment paper.
In a bowl, whisk together everything but the heavy cream. Make a well in the center and pour in the cream. Incorporate slowly with a rubber spatula by pushing the dry ingredients into the center, cutting and turning until the dry ingredients are moistened. The dough should look shaggy and rough. Gather the dough into a ball and knead it gently against the side of the bowl a few times.
Turn the dough out on a floured counter and roll out to a square about 3/4 inch thick. Cut out in whatever shape you prefer, place on the parchment paper. Dip a brush into the cup that held the cream and brush the leftover cream on the tops of the shortbread. Sprinkle with sugar and bake for 12 to 15 minute. Cool on a rack. (Made about 6 square shortcakes.)

Filling for the shortbread:

Ingredients:

5 medium plums, pitted, cut into 1/2-inch pieces
2 large peaches, pitted, cut into 1/2-inch pieces
1 1/2-pint basket raspberries
1/3 cup sugar
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla bean paste (or extract)
Additional powdered sugar

Method:

Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl. Let stand 30 minutes.  Beat the
 whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use. 

54 comments:

  1. I love buckwheat pancakes so I bet I would love this!

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  2. That is one divine summer treat! I love the use of buckwheat flour in the shortcake. Extra flavorful for sure!

    Cheers,

    Rosa

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  3. Looks wonderful. I love the Buckwheat flour in it.

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  4. What's not to love with this luscious dessert!

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  5. I love buckwheat flour pancakes. In Germany they make a buckwheat torte that is outstanding. I would really like to try this shortcake....a nice change.

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  6. Hi Barbara,
    I'm definitely going to make these the with buckwheat flour that I use for galettes.
    White peaches are appearing in the market now too, so many thanks for sharing this great seasonal recipe.
    Bon weekend
    Maggie

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  7. We just had the diet-friendly angel food version of "strawberry shortcake" last night, but I'm making this VERY soon.

    (I know. The D word!)

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  8. Buckwheat shortcakes?!! SO exciting and beautiful!! :-) What a brilliant idea! (I always have a bag of buckwheat flour in the pantry too... :-) so looking forward to making these!)

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  9. Wowwww! This shortcake is really easy and looks grand! The filling is awesome!

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  10. I've been doing the shortbread with all-purpose flour. I think the buckwheat sounds delicious and will try it next time.

    Have a great weekend!

    Best,
    Bonnie

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  11. Barbara, I'm getting to love buckwheat and yours looks incredible yummy. Wish I can have a slice right now. Slurp....
    Happy weekend!
    Kristy

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  12. Georgeous Barbara Im without words!! look absolutely delicious! gloria

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  13. I love shortcakes and this one sounds delicious and healthy with the buckwheat flour. I've never made anything with buckwheat but this looks like a great place to start!

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  14. I can't say I've ever really experimented with these different types of flours, but I do have a spelt flour recipe I've been wanting to try out.
    White peaches are such beautiful fruits, the perfect choice for a summer shortcake :D
    *kisses* HH

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  15. Fruit-filled shortcake is one of my all-time favorite desserts. The peaches, plums, and raspberries look so good here, and the buckwheat shortcakes sound great with them. I've used biscuits, angel food cake, and pound cakes before, and now I have to try buckwheat shortcakes!

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  16. Buckwheat has a marvelous flavor, though now that I'm thinking about it, except for your recipe here, I think that I've only ever seen it in pancakes. I wonder why?

    Your dessert looks divine. Did you serve it warm right from the oven?

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  17. Hi Barbara,

    The shortcake made with the buck wheat would be much more healthier and look forward to trying this.
    Thanks for the recipe.
    We have to wait until December for our peaches and fresh strawberries and raspberries.

    Happy weekend
    Hugs
    Carolyn

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  18. I have a soft spot for shortcake! Love the use of buckwheat here!

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  19. Oh my gosh this looks so good Barbara! I have been trying to be so good this Summer since I haven't been working in the garden as much, but I can see I am going to have to make one of your amazing desserts soon.
    I see you have been on a lovely trip to Bora Bora. What a beautiful place. I don't think I have to ask if you had a good time. I'm sorry to hear the food wasn't great at the hotel though, but your room looked lovely.
    sending hugs...

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  20. Buckwheat is so good, but I've never used it in anything but pancakes. This shortcake is a wonderful way to show the buckwheat some love. :)

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  21. It's breakfast time, but I could eat that and be a happy person all day. Another great way to use buckwheat Barbara.
    Sam

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  22. Dear, dear Barbara!!!! I had a very hard time getting to you; the last three commentors on my post, I am not able to get to you for it says, PROFILE UNAVAILABLE...So I had to find you otherwise...but thank you dear for always coming to visit with me...it is such a wondrous place, this BLOGLAND and it is difficult to have a long list of people that I watch, but I do so appreciate you coming and then I can come to see what you are up to; THIS RECIPE speaks to my heart. My mom made many lovely things with the peaches from our own tree in Los Angeles. I can literally taste her pie in my mouth right now. Are you having a great summer? I am. What loveliness you give us with your bright and fabulous recipes. Have a wonderful day; we are having the WORST humidity today, following a deluge of rain yesterday! Anita

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  23. I tried buckwheat pancakes once and was so underwhelmed. I used the recipe on the package. Need to try another version. These shortcakes look beautiful Barbara and with that fresh fruit ... very inviting.

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  24. You have white peaches in your market? I'm so jealous! This looks divine!

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  25. This looks awesome! I love shortcakes with fresh fruit, and the combination you used sounds awesome. Alice Medrich is terrific!

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  26. I am mad for buckwheat... although when I once used it instead of rye for my bread, that was a mistake... it was a little leaden but tasted great. I think that cream would be the trick to soften up the biscuit and then you would have taste and texture. My, it does make for fabulous pancakes! Can't wait to try this, Barbara.

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  27. I've never done a thing with buckwheat flour. But as I am in need of a new shortcake recipe, perhaps this is the time to give it a try. It sounds easy and foolproof!

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  28. looks so good and especially all the fresh fruit :-)

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  29. What a beautiful summer dessert!!! Love the buckwheat shortcake, so unique and delicious:-)
    Take care,
    Terra

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  30. That looks really lush. You are tormenting me here.

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  31. I just picked up the best juiciest peaches the other day, after I've had my fill of eating them out of hand I will certainly try this out. I like this version of shortcakes much better than the traditional one, and have been wanting to try baking with buckwheat.

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  32. I have never made buckwheat pancakes before and this shortcake looks delicious! I'm thinking now is a great time to start:) I also love the sound of all the yummy fruit - thanks for sharing!

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  33. The buckwheat sounds heavenly in this. I love its nutty flavor. ;)

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  34. I love the buckwheat in this. I adore its nutty flavor. ;)

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  35. Barbara, as always you are reading my mind! I was looking at the pantry today wondering what to do with the buckwheat I have! :P

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  36. Yummy! It looks wonderful!! I don't think I've baked with buckwheat before, but I'd really love to! I need to get me some at the store these days. Thanks so much for sharing the recipe! :)

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  37. such great layers of flavor this dessert must have---buckwheat is bold, and the stone fruits are study enough to stand up to it--terrific recipe!

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  38. I love buckwheat! This is right up my ally!

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  39. I love your use of stone fruit in this recipe! I bet they go so nicely with the buckwheat shortcakes. What a lovely summer dessert, Barbara.

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  40. I love how pastry recipes that used to use exclusively white flour have been updated to include whole grain flours. It almost makes be believe desserts can be healthy! This looks lovely, Barbara.

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  41. You have remarked very interesting points ! ps decent site.

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  42. I want both the pancakes and the shortcake! I love that such a lovely dessert is so fast to make - wonderful!

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  43. Buckwheat flour is a new one for me! The filling looks incredible, thanks!

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  44. I'm thinking I need to do some baking with buckwheat. What a gorgeous summer dessert!

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  45. Totally bookmarking these. Never made buckwheat pancakes and now am intrigued!

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  46. I happen to have some buckwheat flour AND stone fruit sitting around! This sounds like the perfect dessert.

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  47. i just don't have many dealings with buckwheat flour, and that's unfortunate. this looks like a nice, hearty take on one of my favorite summer goodies!

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  48. Another great dessert Barbara using the fresh fruit that is available right now. I love this!

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