BUCKWHEAT CAKE
I just returned from a few days in the beautiful South Tyrol mountains and I think I tasted one of the best desserts I’ve ever tried: the Buckwheat Cake with Red Currants (or Cranberries) also known as “Schwarzplententorte.”
A simple yet unique cake thanks to the Buckwheat Flour and hazelnuts in the dough, filled with Currant or Cranberry jam, a dessert that even those who don’t particularly like sweets enjoy.
This traditional Tyrolean Buckwheat Cake recipe was explained in detail by the pastry chef of the inn where I stayed, and of course, as soon as I got home, I tried to recreate it and the result is amazing: a soft, not at all dry dessert thanks to the grated apple in the dough and extremely fragrant.
Perfect for both breakfast and snack, the Buckwheat Cake is suitable for everyone because it is gluten-free: buckwheat is not a cereal but a polygonaceae, and it is naturally gluten-free.
What I love about this Buckwheat Cranberry Cake is that the dough is compact but soft and slightly moist and, if I may say, even better the next day!
Try it, and I’m almost certain it will become one of your favorite desserts. If you want to try other Trentino-Alto Adige recipes, also check out:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 422.56 (Kcal)
- Carbohydrates 48.77 (g) of which sugars 30.72 (g)
- Proteins 6.72 (g)
- Fat 23.97 (g) of which saturated 9.63 (g)of which unsaturated 13.86 (g)
- Fibers 3.55 (g)
- Sodium 34.29 (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 1/4 cups buckwheat flour
- 1 1/4 cups toasted hazelnuts (or hazelnut flour)
- 3 eggs
- 3/4 cup sugar
- 2/3 cup butter (soft)
- 1 apple (grated, about 3.5 oz net weight)
- 1 1/2 tsp baking powder
- 1 lemon zest
- 9 oz red currant jam (or cranberries, raspberries, mixed berries)
- powdered sugar
Tools
- Springform Pan
- Mixer
- Bowl
- Knife
Steps
First, separate the egg yolks from the whites. Then whisk the egg whites with 50 g of sugar taken from the total until stiff peaks form and set aside. In another bowl, beat the soft butter with the remaining 100 g of sugar and a pinch of salt until light and fluffy. At this point, start adding the egg yolks to the butter and sugar mixture one at a time. You should achieve a homogeneous mixture. Finally, add the buckwheat flour and baking powder and mix with a spatula. The mixture will be quite thick: it’s normal.
Add the grated apple, grated lemon zest, chopped hazelnuts (or hazelnut flour) to the Buckwheat mixture and mix with a spatula. Lastly, fold in the whipped egg whites gently with a spatula into the mixture. Take a 20 cm springform pan, buttered and floured (use cornstarch for the gluten-free version), and pour the mixture inside. Bake in a preheated static oven at 340°F (170°C) for about 40-45 minutes. Always do the toothpick test before removing from the oven.
When the cake has completely cooled, cut it in half with a sharp knife to obtain two layers. Spread a generous amount of Red Currant Jam (or Red Currants or Cranberries), approximately 250 g. Then reassemble the cake by placing the second layer of Buckwheat Cake on top. The Buckwheat Cranberry Cake is ready to be served! You can dust it with powdered sugar if desired.
NOTES AND TIPS
CAKE TIN SIZE: I used a 20 cm diameter cake tin to ensure the cake is the right height to be cut. Of course, cooking times and ingredient quantities are based on this. If you don’t have this size (for example, 24 cm), the cake will be lower and will cook for a few minutes less.
JAM: The original South Tyrolean recipe calls for Red Currant Jam, which is not easy to find everywhere. Alternatively, you can use Cranberry Jam or even classic Blueberry Jam, but also Mulberry or Raspberry. I recommend choosing a jam without fruit pieces.
HAZELNUTS: You can use whole toasted hazelnuts and then finely grind them in a mixer or buy hazelnut flour directly, although I personally prefer to grind the hazelnuts at home to maintain a crunchy texture.
PRESERVATION
You can store the buckwheat cake with jam in a cake container or airtight container for up to 5 days. This cake can also be frozen.
FAQ (Questions and Answers)
What are the benefits of buckwheat?
Buckwheat contains a substance called rutin, which has anti-inflammatory and antioxidant properties that help prevent platelet aggregation in the blood.
How many calories are in a slice of buckwheat cake?
A slice of BUCKWHEAT CAKE contains approximately 264.80 Kcal.
What is the difference between wheat and buckwheat?
Wheat is rich in gluten, while buckwheat is naturally gluten-free, making its flour a great substitute for traditional flour and it is used for products intended for individuals with celiac disease or gluten allergies.
