For the cake doughnuts, preheat the oven to 180°C. Grease 12 cake doughnut rings or a cake doughnut mould with some cooking spray.Whisk the eggs, milk and oil together until smooth.Stir the sugar, buckwheat, cocoa, rice flour and baking powder together in a separate mixing bowl. Pour the wet mixture over the dry mixture and stir until smooth. Stir in the blueberries.Spoon the batter into the prepared rings and bake for 20 minutes. Cool in the rings for 5 minutes and then transfer to a cooling rack.For the glaze, puree the blueberries until smooth. Combine with the icing sugar and vanilla essence and stir until smooth.Dip each cooled cake doughnut into the glaze and into some sprinkles if you prefer.Tip:The icing should be able to coat each doughnut with one dip. If your icing is too dry then add a splash of water to thin it out. If it is too wet then whisk in a bit more icing sugar.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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