The buckwheat cake with jam is inspired by the Austrian cake of buckwheat, but in my version, I replaced the butter with oil to make this dessert suitable also for lactose intolerant people, but I also provide the doses with butter for lovers of the original sweet. The buckwheat cake with jam is really rich in flavors and very tasty; moreover, it is naturally gluten-free and remains soft for several days thanks to the presence of grated apple in the mixture. The jam can be of raspberries, red currants, or mixed berries, fruits with an acidic taste that perfectly match the flavor of 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 sugar (up to 1/2 cup)
- 1/3 cup sunflower oil (or 1/2 cup butter)
- 1 apple
- 1 cup hazelnut flour (gluten-free)
- 1 1/3 cup buckwheat flour (gluten-free)
- 1 1/2 tsp baking powder (gluten-free)
- 1 lemon
- 1/2 cup mixed berry jam (or raspberries or red currants)
- 1 tbsp powdered sugar (gluten-free)
Tools
- 1 Bowl
- 1 Mixer
- 1 Grater
- 1 Pan
- 1 Knife
Steps
Crack the eggs in a bowl and with an electric mixer, beat them together with sugar until the mixture is light and fluffy.
Meanwhile, peel and grate the apple.As an alternative to hazelnut flour, grind hazelnuts.
With a cutter, grind the hazelnuts to obtain the flour.
Blend in batches to avoid heating the hazelnut and reducing it to a paste.Add the oil gradually 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 and then the hazelnut flour.
Mix by hand with a spatula.
Finally, add the apple.Pour into a greased 8-inch springform pan.
Bake at 350°F for 40 minutes in a preheated static oven.
Perform the toothpick test.
Remove from the oven and let cool before removing from the pan.Cut in half and fill with plenty of jam.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
You can increase the sugar quantity up to 1/2 cup without changing the other ingredients.
You can increase the sugar quantity up to 1/2 cup without changing the other ingredients.
You can increase the sugar quantity up to 1/2 cup without changing the other ingredients.
You can increase the sugar quantity up to 1/2 cup without changing the other ingredients.
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