Buckwheat cake

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Adapted from Canelle et Vanille Bakes Simple by Aran Goyoaga Aran recommends using light buckwheat flour, which is the kind that's usually sold in France. Living in Seattle, she grinds her own buckwheat groats in a high-speed blender. (You can also use a coffee bean grinder.) Whole-grain buckwheat flour is darker and what is usually available in the US, although not commonly found in France. Whole-grain buckwheat flour will work (it's what I used in the post) but will make the marbling much…

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