Stuffed with a fancy cream cheese filling and topped with only naturally colored citrus zest (in season in New Orleans at Mardi Gras)...it's a special cake for a special time.

The buckwheat and oat flour make it really moist--the wheat flour gives it structure. If you want to make it gluten-free, try a different flour like fine cornmeal.

It's really easy, and you should use any short pasta shape.

Very good on a hot late spring day!