The Schwarzplententorte cake is one of the best desserts from Trentino Alto Adige: very soft, prepared with buckwheat flour and filled with lingonberry jam.
A rustic recipe with a strong and distinct flavor and naturally gluten-free thanks to the use of buckwheat flour and hazelnuts in the dough.
In fact, contrary to what one might think, also due to its misleading name, buckwheat is NOT a cereal but like quinoa and amaranth, it has nothing to do with wheat and is therefore perfect for those following a gluten-free diet.
I had wanted to prepare this cake for a long time, but I had always hesitated because the recipes I found online didn’t convince me. However, recently I spent some wonderful days in the mountains with my family in Val Badia, where a pastry chef so to speak gifted me the recipe, and once back home, I told myself it was finally time!
Preparing the Schwarzplententorte Buckwheat Cake with Lingonberry Jam is absolutely within everyone’s reach, and you can taste a soft, fragrant cake where the tart taste of this jam perfectly matches the base of hazelnuts and buckwheat.
There are different versions of this recipe, some include a grated apple in the dough (sooner or later I will try this too) while today’s version is solely based on Buckwheat and almond flour, which are echoed in the taste by a decoration of almond flakes.
Try it because it’s really delicious!!!! At the end of the recipe, you’ll also find the VEGAN VERSION of the Buckwheat Cake with Lingonberry Jam.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: springform pan diameter 8.7/9.5 in
- Cooking methods: Oven
- Cuisine: Italian
- Energy 537.79 (Kcal)
- Carbohydrates 56.04 (g) of which sugars 36.46 (g)
- Proteins 9.56 (g)
- Fat 30.98 (g) of which saturated 10.83 (g)of which unsaturated 6.80 (g)
- Fibers 5.03 (g)
- Sodium 53.65 (mg)
Indicative values for a portion of 70 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
- 1 1/2 cups buckwheat flour
- 1 cup sugar
- 1 1/2 cups almond flour
- 4 eggs
- 3/4 cup butter
- 1 packet baking powder (15 g)
- vanilla (seeds from 1 pod)
- 1 1/2 cups lingonberry jam
- almond flakes (as needed)
Tools
- Mixer
- Springform Pan
Steps
In a bowl or the stand mixer, put the softened butter and the sugar, beat them until you get a white and creamy mixture. Add the yolks one by one, continuing to beat until they are fully incorporated. At this point, gradually add the two flours (buckwheat and almond) sifted with the baking powder and vanilla, and combine with the other ingredients using a spatula.
In another bowl, whip the egg whites until stiff, then fold them into the rest of the mixture. Line a round springform pan with parchment paper, pour the mixture in, trying to level the surface. Bake in a preheated static oven at 350°F for about 45 minutes. I recommend doing the toothpick test before removing the cake from the oven. Let it cool before removing it from the pan.
Once completely cooled, cover it with a generous layer of lingonberry jam and decorate with almond flakes. If desired, sprinkle with powdered sugar. For an even more indulgent cake, you can double the filling by cutting the cake in half, spreading lingonberry jam on the bottom half, then placing the other half on top and proceeding with decorating the surface.
NOTES
The key ingredients of this cake are buckwheat and lingonberry jam, so replacing them would completely alter the recipe. If you really can’t find the jam, use blackcurrant or redcurrant jam instead.
STORAGE
The Buckwheat Cake with Lingonberry Jam can be stored in a cake container in a cool and dry place for up to 4 days.
CURIOSITIES
Buckwheat is a plant belonging to the Polygonaceae family that grows naturally in Siberia. It is said that after spreading to Turkey, from which it may derive its name as grain of the Saracens, it was brought to Europe, becoming the main source of sustenance for the Alpine populations. It is a naturally gluten-free grain rich in protein.
VEGAN VERSION
To prepare the Buckwheat Cake with Lingonberry Jam in a vegan version, you will need: 2 cups buckwheat flour, 1/2 cup almond flour, 1 cup muscovado sugar, 1/4 cup peanut oil, 1 cup plain plant-based yogurt, 1 tablespoon lemon juice, 1/4 organic lemon grated zest, 3 g cream of tartar, 3 g baking soda, a pinch of salt, 1 small apple grated. For decoration: 1 cup lingonberry jam, some almond flakes.
METHOD: Pour the oil, sugar, yogurt, and lemon juice into a food processor and blend to combine. Add the buckwheat flour, almond flour, baking soda, cream of tartar, salt, and lemon zest and process for 5-10 seconds. Add the grated apple and mix with a spatula. Line the cake pan with parchment paper, pour the mixture inside, and bake at 350°F for about 50 minutes. Check the cooking with a toothpick before removing from the oven. For decoration, follow the instructions of the main recipe.
