A delicious cake, this buckwheat cake with strawberry jam taken here is really good, I would say one of the best cakes ever made and eaten!!!
I love strawberry jam very much, and this cake was the tastiest way to use a jar with wild strawberries bought one day at the rich Eataly Fico here in Bologna!
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I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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BUCKWHEAT CAKE WITH STRAWBERRY JAM
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: loaf pan 10×4 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for BUCKWHEAT CAKE WITH STRAWBERRY JAM
- 5.3 oz butter (at room temperature)
- 4.4 oz strawberry jam (+ more for glazing the cake after baking)
- 6 oz light brown sugar
- 3 medium eggs
- 3.5 oz buckwheat flour
- 4.2 oz all-purpose flour
- 1 packet baking powder
- 3 pinches ground cinnamon (adjust to your taste)
- 2 tablespoons sugar sprinkles (to be sprinkled on top of the jam for decoration)
PREPARATION OF BUCKWHEAT CAKE WITH STRAWBERRY JAM
In a bowl, pour the softened butter and the strawberry jam.
Add the medium eggs and the light brown sugar as well.
Using electric beaters, mix everything to achieve a homogeneous and soft mixture.
Gradually add the 2 sifted flours with the baking powder and ground cinnamon.
Continue mixing well with the electric beaters at low speed.
Pour the mixture into an already greased and floured loaf pan of 10 x 4 inches.
Bake in a preheated oven at 356°F for about 40 minutes or according to the characteristics of your appliance.
Let the strawberry cake cool completely, preferably on a cooling rack.
Prepare the glaze by melting the remaining strawberry jam with a little warm water.
Mix well to obtain a smooth coating and pour it over the cake, covering it entirely.
Before the jam thickens, sprinkle the loaf cake with sugar sprinkles.
Our buckwheat and strawberry cake is ready to be served, so …
Enjoy your meal!
Annalisa
P.S. Recipe taken from this blog
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Annalisa
