A delicious dessert, this buckwheat cake with strawberry jam taken here is very good, I’d say one of the best cakes ever made and eaten!!!
I really love strawberry jam, and this dessert was the most delicious way to use a jar of wild strawberries taken one day at the rich Eataly Fico here in Bologna!
BUCKWHEAT CAKE WITH STRAWBERRY JAM
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: loaf pan 10×4 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BUCKWHEAT CAKE WITH STRAWBERRY JAM
- 5.3 oz butter (at room temperature)
- 4.4 oz strawberry jam (+ more to glaze the cake after baking)
- 6 oz light brown sugar
- 3 medium eggs
- 3.5 oz buckwheat flour
- 4.2 oz all-purpose flour
- 1 packet baking powder
- 3 pinches cinnamon powder (adjust to your taste)
- 2 tbsps sugar sprinkles (to sprinkle on the jam for decoration)
TO PREPARE BUCKWHEAT CAKE WITH STRAWBERRY JAM
In a bowl, pour the softened butter and strawberry jam.
Add the medium eggs and the light brown sugar.
Using an electric mixer, blend everything to obtain a smooth and soft mixture.
Gradually add the 2 sifted flours with the baking powder and cinnamon powder.
Continue to mix well with the electric mixer at low speed.
Pour the mixture into a greased and floured loaf pan of 10 x 4 inches.
Bake in a preheated oven at 350°F for about 40 minutes or according to the characteristics of your appliance.
Let the strawberry cake cool completely, preferably on a wire rack.
Prepare the glaze by dissolving the remaining strawberry jam with a little warm water.
Mix well to have a smooth glaze and pour it over the cake, covering it entirely.
Before the jam thickens, sprinkle the loaf with sugar sprinkles.
Our buckwheat and strawberry cake is ready to be served at the table, so …
Enjoy your meal!
Annalisa
P.S. Recipe taken from this blog
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Annalisa
