The cake looked easy. There was no melting of butter or chocolate, no separating egg yolks from whites. There was no butter involved at all, just a cup of 'salad oil.' And look at those nice teaspoons of cinnamon and nutmeg and all that brown sugar!
A recent study suggests that cinnamon may be good for a lot more than sticky buns. For the first time, the dietary addition of cinnamon powder has been shown to be effective at slowing or even halting the progression of a neurodegenerative disease.
Buckwheat grain gives an amazing flour with a rich and deep earthy texture which fits perfectly in these cookies. Buckwheat is also gluten- and wheat-free, making it an ideal flour substitute in most dishes for people with related allergies.
Making this recipe is a broader sensory experience than most others. Plums with brandy and cinnamon glisten as you sauté them on the stove top. Not long after your start baking the cake, the vibrant notes of saffron permeate the kitchen.