The gluten-free buckwheat cake is a rustic dessert that smells like home.
There are days when you just crave something good, genuine, and that doesn’t drive you crazy in the kitchen. This cake was born just like that: from the desire for simplicity and the aroma of buckwheat flour, which with its rustic flavor makes even the grayest afternoon special.
It’s a “no frills” recipe, made with seed oil to keep it light and soft. The contrast between the dark, almost hazelnut batter and the tart sweetness of berry jam is a perfect match. I used a clever mold to create that small hollow perfect for filling with jam, but it’s also wonderful when cut in half and filled traditionally. Come with me, and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Gluten-Free Buckwheat Cake
- 1 3/4 cups Buckwheat flour
- 2/3 cup Sugar (I use whole cane sugar)
- 3 eggs
- 1 1/2 tsp Baking powder
- 2/3 cup Seed oil
- 7 oz Berry jam
Tools
- 1 Clever mold 10/11 inches
Steps for the Gluten-Free Buckwheat Cake
Start by beating the eggs with the sugar using electric whisks for about a minute, until you get a frothy mixture.
With the help of a spatula, fold in the seed oil and buckwheat flour a little at a time, mixing carefully, and finish by adding the baking powder.
Transfer the batter to a 10-inch pan, I used a clever mold, you can use any pan you prefer (greased or with parchment paper) and bake in a static oven at 350°F for about 25 minutes.If you decide to use a smaller pan of 8-9 inches, the cooking times may vary. After 25 minutes, check and do the skewer test, if necessary extend the cooking time by 5-10 minutes.
Wait for the cake to be completely cold before un-molding.
If you used the clever mold, turn it upside down and fill the top with jam; if instead you used a classic mold, cut it in half and fill it generously.I sprinkled the surface with hazelnut crumbs.
The gluten-free cake is ready to be enjoyed. I hope you liked this recipe, see you next time.
Storage
Store the cake under a glass dome or in an airtight container. At room temperature, it keeps perfectly for 2-3 days, remaining soft.
If the environment is very warm or if you prefer a firm jam, you can store it in the refrigerator. In this case, remember to take it out at least 15-20 minutes before serving to regain the right consistency.
Avoid leaving it in the open air for long periods, as buckwheat flour tends to dry out faster than traditional flour.
