The recipe for this cake sounded very unusual: buckwheat flour, rum, salt?! I did have a bottle of dark rum just begging to be used up, and for some reason, I also had buckwheat flour in the pantry. So I figured, why not? And I’m so glad I did!
Everything in this cake is so perfectly balanced: lightly sweetened and a kick of salt, not too airy or too dense, no distracting frosting or toppings, a deep and interesting but not over-the-top flavor. It goes great with a cup of tea or an after-dinner drink like Frangelico. The salt provides a really nice contrast to the sweet cake. It highlights the flavor without being overwhelming.
My photos certainly don’t do it justice. It was really difficult taking a good photo of this cake. I even made it twice and tried to make the pictures look better on the second pass, but no luck. You’ll just have to take my word for it. This cake is divine. And all the family members who tried it loved it. Even my little cousin, who was confused about why it was salty, still gave it a thumbs up.