Getting ill on weekends seems to be my favourite thing to do in the world, and when you don’t have any sort of contact with human beings of any sort for three and a half days, and you stay all curled up in bed like an amoeba for three and a half days, then it’s quite understandable that you kind of wish you were home where caring human beings feed you ice cream and you don’t have to go out to buy carrots with a fever and toilet paper and that sort of things. So now that I am apparently succeeding in defeating disease, I gathered all the strength I had left (just enough to grate an apple to be precise) and baked something kind of home-related. Buckwheat flour is very common where I’m from in Northern Italy so here’s a buckwheat flour cake. It’s very light and moist because of the apple and apple puree and it’s usually served with a redcurrant or blueberry or raspberry jam filling. Now I am known for being a fan of sweet chocolateyness so to the redcurrant jam I added some chocolate filling. Sorry Italian food police. This is so good and sticky and chocolatey.
