The Buckwheat Cake or Buckwheat Flour Cake with Hazelnuts, Raspberry Jam, and Almonds is one of my favorites. I believe, if I recall correctly, that I first tasted it back in 2001 at the Bolzano Christmas Markets with my mom.
A cake rich in jam and flavors, I can’t tell you if this version is the original recipe or a combination of several recipes. However, I can tell you that I’ve made this cake four times, following the same recipe twice and then changing it the other two times because it just wasn’t turning out right. Either too cooked or too raw, too flat or tasteless, there was always something off.
The recipe is quite simple, so I think the issue arises from the lack of liquids among the ingredients and the different texture of buckwheat flour compared to classic 00 flour for desserts.
Therefore, make sure to follow all the steps and not deviate because the result might not be what you see in the following photos. The butter should be well melted in a bain-marie, and the eggs should be at room temperature.
For this reason, I leave you the article where I talk about the 5 mistakes not to make when preparing a dessert! I hope it helps!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 420.85 (Kcal)
- Carbohydrates 39.69 (g) of which sugars 24.68 (g)
- Proteins 9.46 (g)
- Fat 26.67 (g) of which saturated 10.39 (g)of which unsaturated 14.53 (g)
- Fibers 3.31 (g)
- Sodium 155.24 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The indicated doses are designed to make a cake with a 7.9-inch round mold, and if your mold is larger, that is, 10.2 inches, you will need to double the quantities.
- 4/5 cup buckwheat flour
- 1/2 cup butter (melted in a bain-marie)
- 1/2 cup sugar (brown sugar is also fine)
- 1 cup hazelnuts (finely chopped)
- 3 eggs
- 1 packet baking powder
- 1 vial vanilla
- 1 pinch salt
- as needed raspberry jam
- as needed sliced almonds
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Electric Mixer
- 1 Mold – springform pan 7.9 inches
- 1 Spatula
- 1 Chopper
- 1 Oven
- 1 Knife
Steps
To make the Buckwheat Cake in a 7.9-inch round mold, start by preheating the oven to 356°F in static mode. If you haven’t melted the butter in a bain-marie yet, now is the time to do it. Then, focus on the eggs. Chop the hazelnuts until they resemble flour. Separate the yolks from the whites and beat the whites with a pinch of salt until stiff peaks form. Place the bowl in the refrigerator to rest.
In the other bowl, mix the yolks with the sugar, you can also use brown sugar if you prefer. Add the buckwheat flour and the vanilla vial to the yolks, continuing to mix with the electric mixer. Now add the melted butter and the finely chopped hazelnuts. Finally, add the packet of baking powder.
Turn off the electric mixer and take the bowl with the egg whites from the refrigerator. Using a spatula or spoon, gently fold the whites into the mixture, ensuring no lumps remain. Prepare to bake the Buckwheat Cake. Take the 7.9-inch round mold and lightly oil the bottom with seed oil, then dust the sides with regular flour. Pour the mixture into the mold and bake for about 40 to 45 minutes. Always do the toothpick test before removing the cake from the oven.
After the baking time and the toothpick test, let the Buckwheat Cake cool completely. Once it’s nice and cold, you can remove it from the mold by opening the springform. Slice it to fill the inside with raspberry jam or another jam of your choice. I decided to decorate it with jam delicately spread with a knife on the edges, then added sliced almonds and created small flowers in the center with powdered sugar. Of course, you can choose to serve it completely covered with powdered sugar or decorate it as you like. As always, I wish you Bon Appetit and look forward to the next recipe!
If you have a 7.9-inch round mold and want to make other cakes, try checking here
Storage:
The Buckwheat Cake can be stored in a cake container for up to 4 or 5 days after its preparation.
Raspberry jam can be replaced with any jam you like: berries, blueberries, cranberries, blackberries, strawberries, or cherries.
