The buckwheat cake with jam, known as Schwarzplententorte, is a typical dessert from South Tyrol that smells of mountains and tradition. I tasted it for the first time in Trentino, in a mountain hut among the Dolomites, served with whipped cream and cranberry jam: soft, rustic, and with an unmistakable taste. Since then, it has remained one of my favorite recipes.
Do you know buckwheat?
Buckwheat is not a true cereal but a herbaceous plant whose seeds are ground to obtain flour. It is naturally gluten-free, making it suitable for celiacs, provided that a certified gluten-free yeast is used.
I often use it for rustic desserts because it gives a slightly grainy but at the same time soft texture, and a strong taste that goes perfectly with red fruit jams. Moreover, it is rich in fiber and minerals such as potassium, calcium, and phosphorus: a simple yet precious ingredient.
The main ingredient in this cake is buckwheat flour, which gives it that intense and unique flavor.
It’s the same mountain flavor I find when I make apple strudel, a classic Tyrolean dessert that I adore, or the Linzer torte, a spiced tart with jam that smells of cinnamon and almonds.
See you soon, Susy
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 564.26 (Kcal)
- Carbohydrates 62.29 (g) of which sugars 39.97 (g)
- Proteins 9.24 (g)
- Fat 31.51 (g) of which saturated 12.28 (g)of which unsaturated 7.64 (g)
- Fibers 5.04 (g)
- Sodium 55.84 (mg)
Indicative values for a portion of 140 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 for Buckwheat Cake
- 4.41 oz butter
- 4.41 oz sugar
- 3 eggs
- 4.41 oz buckwheat flour
- 4.41 oz ground almonds
- 1/2 packet gluten-free baking powder
- 1 packet vanilla powdered sugar
- 7.05 oz raspberry jam (or cranberry jam)
Useful Tools
- 7-inch springform pan
- Bowl
- Electric whisk
- Spatula
Prepare the Buckwheat Cake
1. Separate the yolks from the whites and beat the yolks with the softened butter and 2.65 oz of sugar until you obtain a light and fluffy cream.
2. Add the buckwheat flour, almond flour, and baking powder, mixing with a spatula.
3. Beat the egg whites until stiff with the remaining sugar and gently fold them into the batter in stages, using upward movements to avoid deflating them.
4. Pour the batter into a greased and floured 7-inch pan.
5. Bake in a preheated static oven at 350°F for about 40 minutes.
6. Let it cool completely, then cut the cake in half and fill it with cranberry jam.
7. Finish with a sprinkle of powdered sugar and serve with fresh whipped cream.
Storage and Tips
I store the cake under a glass dome at room temperature for 2-3 days. If it’s very hot, I prefer to keep it in the fridge, well covered, to keep it soft for longer. I can also freeze it already sliced, wrapping each piece individually in plastic wrap: this way, I always have a ready snack.
To make it even more delicious, I serve it with fresh whipped cream, but it’s also great with plain yogurt or a scoop of vanilla ice cream.
If I can’t find cranberries, I fill it with red currant or raspberry jam: the taste remains intense and pleasantly tart.
With hazelnuts instead of almonds, I get a more aromatic version with a strong flavor.
Frequently Asked Questions about Buckwheat Cake
Is it suitable for celiacs?
Yes, buckwheat is naturally gluten-free. I just check that the baking powder is labeled ‘gluten-free’ for extra safety.
Can I substitute almond flour?
Yes, with hazelnut flour, the result is even more aromatic, while with chopped walnuts, I get a cake with a more rustic flavor.
