Pear and thyme buckwheat cake

The smell of pear, thyme and buckwheat makes me feel very French, because I imagine it’s the kind of thing you’d find in Provence (not that I’ve ever been there!). The French use buckwheat flour (sarrasin) to make their famous galettes. I found out after creating this recipe that buckwheat is also used to make something similar to this, called butter cake, which is enjoyed as a snack because it’s dense and less sweet than most pâtisserie.

Instead of using egg yolks to bind it