The Soft Buckwheat Cake.
Traditional recipe and Bimby
It’s a delicious, easy, and economical cake.
Ideal for breakfast and snacks, plus you can fill it with the sugar-free jams from my collection or with pastry cream or chantilly as you like.
You have the option to enrich the mixture with various sprinkles: almonds, walnuts, hazelnuts, etc.
You can also mix buckwheat flour with other flours like whole wheat, almond, or walnut, up to 30% otherwise the cake will be less soft.
I will also show dietary guidelines for replacing sugar and fats.
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- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 205.82 (Kcal)
- Carbohydrates 35.10 (g) of which sugars 11.31 (g)
- Proteins 10.43 (g)
- Fat 3.64 (g) of which saturated 1.41 (g)of which unsaturated 2.07 (g)
- Fibers 3.34 (g)
- Sodium 45.07 (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
Ingredients
Let’s go shopping
- 1 1/2 cups buckwheat flour (or mixed whole wheat with all-purpose)
- 2/3 cup sweetener (erythritol or 3/4 cup sugar)
- 3 eggs
- 2/3 cup Greek yogurt 0% fat (or 1/2 cup sunflower oil)
- Half packet baking powder
- 1 packet vanillin
The Soft Buckwheat Cake
Tools
What we need to make
- 1 Springform pan 9 inches
- 1 Piping bag
- 1 Sieve
- 1 Electric whisk or Bimby
- 1 Bowl
- 1 Oven
Steps
Preliminaries
Turn on the oven to static mode at 356°F
line a 9-inch springform pan or butter and flour it.
Mix the dry ingredients together, flour, vanillin, and baking powder, and sift them.
If using electric whisks, use a bowl; if using a planetary mixer or Bimby, place the ingredients in the bowl.
Whisk the eggs with the sweetener or sugar for a few minutes until they appear nice and frothy.
With the whisks still in motion, gradually pour in the yogurt or oil. Finally, using a spatula, fold in the dry ingredients gradually with circular motions from top to bottom to avoid deflating the mixture
Pour the mixture into the prepared springform pan, and bake the Soft Buckwheat Cake at 356°F for about 45 minutes. At the end, do the skewer test.
At the end of cooking, do the skewer test, and before unmolding, wait for it to cool.
You can also dust with powdered sugar or sweetener.
Insert the butterfly into the bowl, add the eggs and sugar, and whisk for 3 min. speed 3.
After the time has elapsed, continue to run the Bimby with the butterfly at speed 2 and gradually add the flour mixture you have sifted before through the lid’s hole.
Mix until the mixture appears smooth and homogeneous. Pour the mixture into the prepared springform pan, and bake the Soft Buckwheat Cake at 356°F for about 45 minutes. At the end, do the skewer test.
Dust with powdered sugar or sweetener.
Here is the Soft Buckwheat Cake ready
Storage
The Soft Buckwheat Cake can be stored covered with a cake dome for up to 4 days.
