My buckwheat cake can be made with butter, oil, or a combination of both, it’s your choice. The recipe is from a friend of mine living in Trentino, with a slightly bitter taste due to the buckwheat, which is sweetened by the jam. It’s a gluten free dessert with a rustic feel (because it tastes of the mountains) from the Austrian, Tyrolean, South Tyrol, Valtellina, and Val di Non traditions. What is its name? In German, it is known as Buchweizentorte or Schwarzplententorte, while in Italy it is simply called “Buckwheat Cake”. For a different version, try Lucake’s version with yogurt.
Gluten-FREE dessert, suitable for celiacs and in the butter-free version suitable for lactose intolerant.
SEASONALITY of the #driedfruit used #almonds #hazelnuts – available all year round.
Other recipes with buckwheat flour
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All seasons
- Energy 410.75 (Kcal)
- Carbohydrates 44.51 (g) of which sugars 27.44 (g)
- Proteins 7.16 (g)
- Fat 24.55 (g) of which saturated 6.96 (g)of which unsaturated 16.80 (g)
- Fibers 3.36 (g)
- Sodium 38.68 (mg)
Indicative values for a portion of 100 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
Buckwheat Cake
For a low-fat and butter-FREE version, use 160 grams of oil (rice oil is excellent).
For an oil-free and therefore only BUTTER use 200 grams.
- 7 oz hazelnuts (or almond flour)
- 7 oz sugar
- 3.5 oz butter (or 2.6 oz of vegetable oil)
- 2.6 oz peanut oil (or 3.5 oz of butter)
- 5 eggs (medium)
- 7 oz buckwheat flour (gluten-free)
- Half packet baking powder
- 8.8 oz lingonberry jam (or mixed berry: strawberry, raspberry, currant)
- as needed lemon zest (or cinnamon or vanilla powder)
- as needed powdered sugar (gluten-free for intolerant)
The doses for a 26 – 28 cm cake pan are here.
Tools
- 1 Electric whisk
- 1 Cake Pan 24 cm springform
Buckwheat Cake
At least half an hour before starting to prepare the cake, take out the butter and eggs from the fridge.
Chop the almonds together with 10 g of sugar (taken from the total), using a chopper.
With electric whisks, beat the butter (at room temperature and cut into pieces) with half of the sugar (100 g) for at least 2 minutes. Add the oil and the egg yolks, one at a time, and mix for a few minutes.
(Only if using oil, without butter, beat the yolks with the sugar and then add all the oil).
To the mixture, add the chopped almonds, sifted flour, and baking powder, mix gently with a spatula.
Whip the egg whites to stiff peaks, gradually and slowly add the remaining sugar (90 g). Finally, incorporate the egg whites into the batter a little at a time, gently from top to bottom.
Butter and flour a 24 cm cake pan and pour the batter into it, leveling it with the spatula.
Bake at 356°F (180°C) in a preheated static oven for about 35 minutes or until cooked, always check with a toothpick.
Turn off the oven and leave the buckwheat cake inside for another 15 minutes.
Remove from the oven and cover with a cloth.
Once cooled, remove the cake from the mold.
With a sharp knife or kitchen string, cut the cake horizontally into two parts. Spread the base with jam. Reassemble the cake and dust with powdered sugar.
If desired, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
TIP: after a few days, the cake tastes even better.
For a more characteristic decoration
Cover the top with more lingonberry jam, slightly diluted with water to make it like a jelly, and decorate the top edge of the cake with almond flakes or granules (or other nuts).
STORAGE of the Buckwheat Cake
The buckwheat cake, due to its jam filling, can be stored for a maximum of 3 days at room temperature under a glass dome or under a light mesh cake cover, or in the refrigerator for 5 days in a closed cake container.
