The buckwheat cake is a typical cake from South Tyrol. It is made with buckwheat flour, which has a rustic and intense aroma, as well as the addition of almonds or hazelnuts and plenty of lingonberry jam as filling. Buckwheat is gluten-free, so it is also suitable for those who are intolerant to it. Personally, I love this cake, it is very soft and since it is filled with lingonberry jam, as tradition dictates, it has the right mix of flavors between rustic, sweet, and slightly sour. The classic version does not include dark chocolate in the batter, but being a little bit greedy, I added it. In return, I gave up butter, which I replaced with oil.
If you like buckwheat flour, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup almonds
- 2/3 cup dark chocolate
- 1 3/4 cups buckwheat flour
- 1 packet baking powder
- 6 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 2/3 cups lingonberry jam
- to taste powdered sugar
- 1/4 cup almonds
- 1/4 cup dark chocolate
- 1 1/4 cups buckwheat flour
- 2 teaspoons baking powder
- 4 eggs
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 1 1/4 cups lingonberry jam
- to taste powdered sugar
Steps
To prepare the buckwheat cake, preheat the oven to 350°F (static) and line the bottom of a cake pan with parchment paper.
Chop the almonds and dark chocolate in the mixer, but do not pulverize them, leave small pieces visible.
Then mix the buckwheat flour with the baking powder, as well as the chopped almonds and chocolate, and set aside.
Separate the yolks from the whites and beat the whites until stiff. Beat the yolks with the sugar until they are light and fluffy, then slowly add the oil while continuing to beat.
Put aside the electric beaters and fold in the flour mixture, almonds, and chocolate, as well as a third of the beaten egg whites, using a spatula and upward movements. Fold in the remaining beaten egg whites.
Transfer the batter to the cake pan and bake at 350°F for about 40 minutes. Do the toothpick test.
When the buckwheat cake is cooked, take it out of the oven, let it cool in the pan for about half an hour, then remove it from the pan and let it cool completely on a wire rack.Once cooled, cut the cake in half and fill it with lingonberry jam. Finish with a nice dusting of powdered sugar and serve.
The buckwheat cake is excellent accompanied with whipped cream.
Suggestions
You can easily prepare the cake the day before; in fact, it will be even better since the batter will have had time to absorb some of the jam.
