The buckwheat cake with berry jam is a typical dessert from my beloved Trentino Alto Adige. It is a cake made with buckwheat flour and almonds, which you can cut and fill with jam once baked. I used berry jam, but if you prefer, you can use currant or blueberry jam! It’s perfect for breakfast, a snack, or as a dessert served with a nice cup of tea or coffee. It’s a typical cake often enjoyed at various mountain huts, outside, while taking in the surrounding scenery and mountains. If you like recipes from Trentino, you might also want to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing the buckwheat cake with berry jam
- 1 cup buckwheat flour
- 1 cup blanched almonds
- 1/2 cup butter
- 1/2 cup sugar
- 1 tsp baking powder
- 1 pinch salt
- 3 eggs (medium)
- as needed jam
- 1/4 cup whole milk
Tools
- Pan 8-inch
- Electric Mixer
Steps to make the buckwheat cake with berry jam
To prepare the buckwheat cake with berry jam, first separate the egg yolks from the whites. Whisk the yolks with the sugar until you get a light and smooth cream, then add the softened butter that has been previously kept out of the fridge and beat everything well. Then take the blanched almonds and grind them very finely using a mixer, they should have a consistency similar to flour. Then add the finely ground almonds, the buckwheat flour, the whole milk kept at room temperature, and the baking powder, mixing everything with a wooden spoon or a spatula.
Now beat the egg whites until stiff, adding a pinch of salt. If possible, use an electric mixer and start at a low level. Add the beaten egg whites to the mixture, with movements from bottom to top to not deflate them. Meanwhile, preheat the static oven to 356°F (180°C). Take a round pan, place parchment paper in it, then oil and flour the pan well, especially the edges, I used an 8-inch one. Pour the mixture into the pan and bake your cake for about 45 minutes.
Remove the cake from the oven, let it cool well, then cut the cake in half and fill it with berry jam. Finally, if you want, you can sprinkle the cake with powdered sugar.
Storage and Tips
You can store the cake under a glass dome for a couple of days.
If you want, you can use berry jam as I did, or you can opt for currant or blueberry jam.
