The buckwheat cake with jam (gluten-free) is a rustic, aromatic cake perfect for breakfast or an afternoon snack. Made with buckwheat flour, naturally gluten-free, it has an intense, slightly toasted flavor that pairs wonderfully with the sweetness of the jam.
This cake is easy to prepare and ideal for those who love genuine homemade desserts. The texture is soft and slightly moist, while the layer of jam adds a fruity note that makes each slice even more indulgent.
Perfect to enjoy with a cup of tea or coffee, this gluten-free cake is an easy recipe suitable for the whole family.
The buckwheat cake with jam is inspired by the Austrian buckwheat cake, with the difference that in my version I replaced butter with oil to make the cake suitable for those who are lactose intolerant, but I also include the butter quantities for lovers of the original version.
It stays soft for several days thanks to the grated apple in the batter. The jam can be raspberry, redcurrant or mixed berry — fruits with a tart flavor that pair perfectly with buckwheat.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 1/4 cup granulated sugar (can be increased up to about 1/2 cup (≈120 g))
- 6 tbsp sunflower oil (or about 7 tbsp (≈100 g) butter)
- 1 apple
- 1 cup hazelnut flour (gluten-free (about 4.2 oz / 120 g))
- 1 1/3 cups buckwheat flour (gluten-free) (about 5.6 oz / 160 g)
- 2 tsp gluten-free baking powder
- 1 lemon
- 1/2 cup berry jam (or raspberry or redcurrant (about 5.3 oz / 150 g))
- 1 tbsp powdered sugar (gluten-free)
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Grater
- 1 Springform pan
- 1 Knife
Steps
Break the eggs into a bowl and use an electric mixer to beat them with the sugar until the mixture is light and frothy.
Meanwhile peel and grate the apple.As an alternative to hazelnut flour you can blend whole hazelnuts.
Use a food processor to grind the hazelnuts into a flour.
Pulse in short bursts to avoid warming the nuts and turning them into a paste.Add the oil slowly to the egg and sugar mixture while continuing to beat. If using butter, add it melted and warm.
Add the grated lemon zest.
Sift in the buckwheat flour with the baking powder, then add the hazelnut flour.
Fold together by hand with a spatula.
Finally, add the grated apple.Pour into a lightly oiled 8-inch springform pan.
Bake at 356°F for 40 minutes in a preheated conventional oven.
Perform the toothpick test.
Remove from the oven and let cool before unmolding.Cut in half and fill generously with jam.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination.
Tips for a perfect cake
You can increase the amount of sugar up to about 1/2 cup (≈120 g) without changing the other ingredients.
You can use blueberry, raspberry or mixed berry jam, which pairs very well with buckwheat.
If you prefer a milder flavor you can replace part of the buckwheat flour with rice flour.
For an even more indulgent version you can add chopped hazelnuts or almonds.
For an even more indulgent version you can add chopped hazelnuts or almonds.
How to store the cake
The buckwheat cake with jam keeps at room temperature for 2–3 days, well covered with a cake dome or in an airtight container.
The buckwheat cake with jam keeps at room temperature for 2–3 days, well covered with a cake dome or in an airtight container.
The buckwheat cake with jam keeps at room temperature for 2–3 days, well covered with a cake dome or in an airtight container.
FAQ (Questions and Answers)
Is buckwheat cake gluten-free?
Yes, buckwheat flour is naturally gluten-free. However, it is important to use certified gluten-free ingredients to avoid cross-contamination.
What does buckwheat flour taste like in desserts?
Buckwheat flour has a rustic, slightly toasted and very aromatic flavor. In desserts it pairs particularly well with red fruit jams, hazelnuts or almonds.
Which jam should I use for the buckwheat cake?
The best jams are blueberry, raspberry or mixed berry, because their slightly tart flavor balances the intense taste of buckwheat.
Can I replace part of the buckwheat flour?
Yes, if you prefer a milder flavor you can replace part of the buckwheat flour with gluten-free rice flour.
The buckwheat cake with jam (gluten-free) is a rustic dessert, easy to prepare and perfect for breakfast or an afternoon snack. The intense flavor of buckwheat flour pairs perfectly with the sweetness of the jam, creating a soft and fragrant cake ideal to enjoy with a cup of tea or coffee.
If you love homemade gluten-free desserts, the blog also has a collection of ideas for breakfast and snacks. Discover these 30 rice-flour cakes (gluten-free), perfect for those looking for soft and easy-to-make desserts: https://blog.giallozafferano.it/ilricettariotimoelavanda/torte-con-farina-di-riso/
