Aww, the combination: nutty taste of the buckwheat-hazelnut mix and all the colorful berries summer still has to offer us as it will come to its end, soon. Cream cheese and olive oil makes it all juicy.

My idea was to use as many different berries as possible. Little cakes full of summer! Of course, the recipe also works with just one sort of berry in the appropriate amount.

This dough also works well with with fresh cherries. But this is the berry version, with all the colors of the market: black, blue, and red.

Please eat them on the same day as you bake, they do not keep well overnight.

Recipe for a 12 muffin tin or for 12 small single little trays:

200 grams buckwheat flour
50 grams of grated hazelnuts
2 teaspoons of baking soda
1 pinch of salt
Tonka Bean
2 teaspoons lemon zest
150 grams of sugar
2 eggs
150 grams ricotta
150 ml of olive oil
about 80 grams of blackberries, blueberries and raspberries each

Preheat oven to 180 / 160 degrees fan

Brush the muffin tin or small baking dishes with a little olive oil

Mix flour, hazelnuts and baking powder in a mixing bowl. Add lemon zest and a pinch of salt and mix with fingers or a fork. Grate a quarter of one Tonkabean into the mix.

In another, larger mixing bowl, whipp the eggs with the sugar. Then stir in the ricotta and the olive oil.

Add the mixture of the flour bowl and stir. Then carefully stir in the blackberries and blueberries. Put some dough into the troughs or individual little molds. Now spread the raspberries on top and cover with the remaining dough. The more delicate raspberries are not smashed that way, which is not guaranteed when you stir them in like the other berries.

Baking time: 25 to 30 minutes (check them often after 20 minutes)


Note: gluten free if using gluten free baking powder

Tonka Bean: the seed of ripe fruits from the Tonka Tree, originated in the northern South America. Cultivation areas are now also Kenya and Nigeria. It looks like a very small, shriveled almond. Just like cinnamon, the tonka bean has a high coumarin content which could cause liver damage and cancer if used in very high quantities.

In Germany, only fermented beans are available which have a significantly reduced coumarin content. What remains is a wonderful fragrance and a sweet aroma reminiscent of caramel and vanilla.

Only a tiny amount is used for desserts or savory dishes. Rule of thumb: per kilogram of food 2 milligrams of grated Tonka Bean. A nutmeg grater works best.

The whole bean can be boiled in liquids to give off its aroma - e.g. in milk for hot cocoa, which gives it a very special taste. After that, the bean does not have to be discarded: dry and store further. It can be boiled up to ten times.