The buckwheat cake with blueberry jam is one of the most delicious traditional cakes from South Tyrol, known as schwarzplententorte, and is always served in the mountain huts and farmhouses of South Tyrol, accompanied with semi-whipped cream. It’s a rustic cake with a moist batter due to the presence of grated apple inside, truly delicious.
If you’re looking for ideas for a healthy homemade breakfast, click on my Special. “Pantry Desserts“.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Tyrolean Buckwheat Cake
- 1 1/4 cups buckwheat flour
- 2/3 cup butter (soft)
- 3/4 cup granulated sugar
- 1 1/3 cups hazelnut flour (ground)
- 3 eggs (separate whites from yolks)
- 2 Golden or Renetta apples (peeled and grated)
- 1 lemon zest (grated)
- 1 tbsp vanilla extract
- 1 tsp baking powder (half a packet)
- 1 pinch fine salt
- 10 oz blueberry jam (or currants or raspberries)
- as needed powdered sugar (to decorate)
- as needed whipping cream (served semi-whipped, optional)
- as needed hazelnut crumbs (to decorate, optional)
Tools
- Bowls
- Electric beaters
- Parchment paper
- Baking pan
Steps
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Before starting, it’s important to remove the butter from the fridge two hours in advance, as it needs to be soft like a pomade.
Whip the egg whites with 1/4 cup of sugar from the total and set aside.
In another bowl, mix the soft butter with the remaining sugar and the pinch of salt until you have a foamy mixture (no need to clean the beaters from the previous preparation).
Add one egg yolk at a time to the butter mixture until you have a smooth cream. Always beating with the beaters, add the buckwheat flour, baking powder, vanilla extract, and mix well.
Add the grated lemon peel, grated apple, ground hazelnuts, and mix with a spatula. Finally, gently fold in the previously whipped egg whites from the bottom up.
Pour the batter into a 10-inch mold lined with dampened and squeezed parchment paper. Bake in a preheated static oven at 340°F for about 40-45 minutes (depending on the oven).
Let the cake cool completely. Cut it in half and generously fill with red berry jam. Decorate the top with either powdered sugar or more jam and sprinkle with hazelnut crumbs … served with semi-whipped cream, it’s truly delicious!
This Tyrolean Buckwheat and Blueberry Cake keeps at room temperature for 3 days, covered with plastic wrap or aluminum foil. It stays super soft and moist for a long time!
The recipe is adapted from the blog Chiarapassion
Shopping Tips!!!
To weigh the ingredients, I use this handy Digital Kitchen Scale, with a large removable bowl, tare function, and built-in timer, available at a great price on Amazon. #adv
I quickly made this cake with the excellent Philips Electric Mixer with 5 Speeds (+ turbo) and 300 watts of power, available at a great price on Amazon.
