The buckwheat cake or the buckwheat cake with lingonberry jam is a typical dessert widespread throughout Trentino Alto Adige. Along with the grandma’s apple pie, these are my favorite desserts during my summer vacations in the mountains. A simple rustic and gluten-free cake, ideal both for breakfast and snack. The tangy taste of the lingonberry jam pairs well with the sweet flavor of the cake for an extraordinary result. Delicious and soft despite the lack of yeast, this is a cake you absolutely must try. My recipe comes directly from the place, and as it was passed to me, I’ve made it… I must say with excellent results, and with joy, I share it with you!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 1,638.01 (Kcal)
- Carbohydrates 185.27 (g) of which sugars 131.86 (g)
- Proteins 32.41 (g)
- Fat 92.66 (g) of which saturated 40.04 (g)of which unsaturated 51.07 (g)
- Fibers 16.30 (g)
- Sodium 429.24 (mg)
Indicative values for a portion of 437 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
- 2 cups buckwheat flour
- 1 cup butter
- 1 cup sugar
- 2 cups almonds (chopped)
- 6 eggs
- Half vanilla pod
- 1 pinch salt
- 1 2/3 cups jam (lingonberry)
- as needed powdered sugar
Tools: buckwheat cake and jam:
- Cake Pan Springform 9.5 inches.
- Mixer
Buckwheat cake recipe
In a container, cream the butter together with half the sugar.
Separate the yolks from the whites and incorporate one yolk at a time into the butter mixture.
At this point, add the buckwheat flour, chopped almonds with the mixer, a pinch of salt, the seeds from the vanilla pod scraped out with the tip of a knife, and mix.
Beat the egg whites until stiff, gradually adding the other half of the sugar, then add to the dough and stir until all the ingredients are well blended.
Take a springform cake pan of 9.5 inches, flour and butter it, then pour in the prepared mixture. Bake in a static oven at 350°F for 40-45 minutes (always do the toothpick test before taking it out, if once inserted in the center of the cake, and pulled out, the toothpick comes out dry, it means the cake is properly cooked and can be taken out).
Let the cake cool, then cut it in half to obtain two equal layers, spread the base with jam and cover with the other half of the cake. Dust with powdered sugar and serve!
The cake is ready to be sliced and served. If you like, you can accompany it with red currant balls, almond flakes, and for the more indulgent, a nice dollop of whipped cream.
The buckwheat cake will win you over with its simplicity and goodness, I’m sure you’ll love it too.
Storage and tips
Storage: the cake keeps at room temperature for 4-5 days under a glass cake dome.
Tips: cut the cake in half only when it’s completely cooled, otherwise it might break.
FAQ (Frequently Asked Questions)
Can other types of jam be used?
The ideal jam for this cake is lingonberry, but you can replace it with raspberry, blackberry, or mixed berry preserves.
What can replace almonds?
If you don’t have almonds, you can use hazelnuts.
