INGREDIENTS (4 – 6 persons):
200 g buckwheat flour meets corn flour mix
1 tsp baking powder
a pinch of salt
200 g sugar (the choice is all yours; white, brown, molasses, coconut)
250 ml thick, full-fat, homemade yogurt
125 ml homemade olive
lemon peel (frozen if available, use only local lemons)
200 g Roko's blueberries a handful of pitted maraska cherries
a bit of grated tonka
1. Preheat the oven to 180 ° C.
2. Place flour, baking powder, salt in a large bowl. In another bowl, mix eggs with sugar, olive oil, yogurt and lemon peel. Pour the mix into the first bowl and stir well. Add the blueberries and maraska cherries and pour everything into a cake mold, coated with pre-greased baking paper.
3. Bake for 30 to 40 minutes, so when you poke your dough with a wooden stick it should be completely dry.
4. Let it cool down, remove from the mold and serve – nonchalantly. To grab with your hands! Retro & spontaneous is always (and forever) in fashion.
Recipe by: Jelena Iva Nikolić
Photos by: Sanjin Kaštelan
Nothing would taste the same without them: Roko’s Blueberries