32 | FALL 2026 EDIBLE CENTRAL OREGON INGREDIENTS 1¼ cups fine buckwheat flour 1 ½ cups coarse hazelnut flour or finely chopped hazelnuts, divided ¼ teaspoon cardamom 1 tablespoon baking powder ½ teaspoon salt 1¼ cups brown sugar 3 eggs ¼ cup vegetable oil ½ cup milk ¼ cup powdered sugar ½ cup apricot jam (optional) INSTRUCTIONS Preheat oven to 325°F. In a medium bowl, whisk together 1¼ cups hazelnut flour (reserving ¼ cup) with buckwheat flour, cardamom, baking powder, and salt. Set aside. In a separate bowl, whisk the eggs and brown sugar for 2 minutes, or until fully combined. Pour the vegetable oil into the egg mixture and stir to combine. Add the flour mixture and milk. Stir until smooth. Line a round 9-inch cake pan with parchment paper and pour in the batter. Top with the reserved ¼ cup hazelnuts. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then remove it from the pan. If using jam, slice the cooled cake horizontally through the center, spread the jam evenly over the bottom layer, and top with the upper layer. Before serving, dust with powdered sugar. BUCKWHEAT AND HAZELNUT CAKE Recipe by Megan Westerberg Photo by Iris Boettcher
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