The Buckwheat Bundt Cake and grapefruit has a truly unique flavor, its delicate and slightly sweet taste will win you over at the first bite. A truly excellent and easy-to-prepare recipe, it contains little fat and is sweetened with stevia. The Buckwheat Bundt Cake is perfect for those who want a light and healthy breakfast, especially gluten-free. The result is a soft cake with low caloric content, including the glycemic index. For those who wish to make it more indulgent, just add a layer of marmalade.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 114.49 (Kcal)
- Carbohydrates 20.20 (g) of which sugars 1.36 (g)
- Proteins 3.68 (g)
- Fat 5.11 (g) of which saturated 0.92 (g)of which unsaturated 3.93 (g)
- Fibers 2.06 (g)
- Sodium 133.69 (mg)
Indicative values for a portion of 60 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
Buckwheat Bundt Cake Ingredients
- 10.5 oz buckwheat flour
- 3 eggs
- 1.6 oz stevia
- 1/4 cup sunflower oil
- 1/2 cup grapefruit juice (fresh)
- 1 orange zest (zest of 1 orange)
- 1 pinch salt
- 0.56 oz cream of tartar
- to taste powdered cane sugar
Tools
- 1 Springform pan with 9/10 inch diameter
- 1 Electric Hand Mixer
- 1 Large Mixing Bowl spacious
Preparing Buckwheat Bundt Cake
If you want to try a good buckwheat flour, you can find it here
I’ll also leave you the cream of tartar, a natural leavening agent. here
Separate the yolks from the whites and beat the whites with the electric mixer, adding the cream of tartar. They have to be worked for about 10/15 minutes until they are stiffly beaten.
In a large bowl, place the yolks, buckwheat flour, pinch of salt, stevia sweetener, sunflower oil, grated orange zest, and fresh grapefruit juice.
Mix everything with a hand whisk, then add the beaten egg whites to the dough, making sure they are stiff. Add them very delicately with light movements from the bottom up to prevent them from deflating.
Prepare the pan, about 9/10 inches: rub the inside with a paper towel moistened with sunflower oil and dust with buckwheat flour.
Now pour the batter and level it, place in a preheated oven at 338°F (170°C) for about 40 minutes, but always adjust to your oven. Always do the toothpick test before removing it from the oven.
If it turns out to be not cooked inside but quite colored on the surface. Cover the surface with a sheet of aluminum foil and continue baking for another 5/10 minutes (it always depends on your oven).
Before serving, sprinkle with powdered cane sugar and enjoy!
Buckwheat is a cereal different from many others for its high biological value of proteins. Buckwheat flour is gluten-free and therefore suitable as a food for celiac people It is also suitable for the diet of diabetic people, this cereal contains minerals and fibers. Important vitamins such as those of the B group “B1, B2, PP, B5″, plus it has a good source of magnesium, an excellent mineral for the nervous system and the brain.
Notes
The buckwheat bundt cake keeps for a couple of days under a glass dome. Delicious filled with GRAPEFRUIT MARMALADE You might be interested in the WHOLE WHEAT PEAR AND WALNUT BUNDT CAKE
