Buckwheat Cake.
Today I am sharing with you the recipe for this cake, made exclusively with buckwheat flour, without adding other types of flour. It’s a dessert that stays soft for several days if stored correctly.
Buckwheat flour has a very rustic texture and an intense flavor that is very reminiscent of hazelnuts. I usually love pairing it with chopped hazelnuts, but in this version, I chose not to add anything to enhance its purity.
Let’s get to work and start preparing this delicious gluten-free cake together!
Let’s start baking, happy recipe. Giusi
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Buckwheat Cake
- 1 2/3 cups buckwheat flour
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/2 tsps baking powder
- 1 pinch salt
Tools for the Buckwheat Cake
I used a 8-inch diameter cake pan.
Steps
Beat the eggs with a pinch of salt for 3-4 minutes using electric beaters.
Start adding the sugar a little at a time and continue to beat the mixture for another minute.
Gradually pour in the oil, add the buckwheat flour in batches, and finally incorporate the baking powder.Mix all the ingredients for another minute, ensuring the batter is smooth.
Pour the batter into an 8-9 inch pan, previously buttered and floured or lined with parchment paper.
Bake in a preheated static oven at 356°F for about 35-40 minutes.
Let the cake cool completely before proceeding to avoid breaking it during cutting.
Cut the base in half to get two layers and, if you like, fill with blueberry jam.
Close with the top layer and finish with a dusting of powdered sugar to enhance the rustic look of the dessert.
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Storage and Tips.
Store the cake for several days under a food cover to maintain its freshness.
Use eggs at room temperature as this will allow the eggs to whip better and not negatively affect the rising.
