Not so sweet cake

Ingredients for 9 cakes:

100 g corn flour

50 g buckwheat

50 g corn starch

50 g unsweetened cocoa powder

 50 ml sunflower oil

150 ml soy milk

grated lemon zest

1 miyagawa juice (it's like a clementine)

3 tablespoon of caffeine-free coffee (espresso)

1  very ripe banana

icing sugar fruit (I blend normal sugar fruit up becoming superfine)

Preparation:

I mash the banana with a fork.

Apart I beat with electric whisk the soy milk with oil.

Drizzle in miyagawa juice, coffee and mashed banana.

Little by little I add the dry ingredients, cocoa powder, corn and buckwheat flour.

I pour the dough in silicone moulds and I bake  at 180° (low temperature) for 30 minutes.

I put always some ice in the bottom of the oven to make the room wet/moist.

After that I take them out from the oven and I let them cool down.

Then I sprinkle with icing fructose.

It's a not so sweet cake.

I dunk it in a cup of tea...and it seems a snack that I used to eat when I was a child.

A good and familiar taste.