Soft Buckwheat Cake.
Traditional recipe and Thermomix
It’s a delicious cake — easy and inexpensive.
Ideal for breakfast and snacks; you can fill it with the sugar-free compotes from my collection or with pastry cream or chantilly as you like.
You can enrich the batter with various crunchy additions: almonds, walnuts, hazelnuts, etc.
You may also combine buckwheat flour with other flours such as whole wheat, almond or walnut flour — up to 30% maximum, otherwise the cake will lose some of its softness.
I will also show dietary suggestions to replace sugar and fats.
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- Cost: Very inexpensive
- 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 shop
- 1 2/3 cups buckwheat flour (or whole wheat mixed with 00 (all-purpose))
- 1/3 cup erythritol (sweetener) (or 3/4 cup (150 g) granulated sugar)
- 3 eggs
- 2/3 cup fat-free Greek yogurt (0% fat) (or 1/2 cup (about 120 g) sunflower oil)
- Half packet baking powder
- 1 packet vanillin (vanilla powder)
Soft Buckwheat Cake
Tools
What we need
- 1 Springform pan 9 in
- 1 Piping bag
- 1 Sieve
- 1 Electric whisk or the Thermomix
- 1 Bowl
- 1 Oven
Steps
Preliminaries
Preheat the oven in static mode to 356°F.
Line a 9 in springform pan with parchment paper or butter and flour it.
Combine the dry ingredients — flour, vanillin and baking powder — and sift them together.
If you use electric beaters use a bowl; if using a stand mixer or the Thermomix, put the ingredients into the bowl.
Beat the eggs with the sweetener or sugar for a few minutes until they become nicely frothy.
With the beaters running, gradually add the yogurt or oil, and finally using a spatula fold in the sifted dry mixture little by little with circular motions from top to bottom so as not to deflate the batter.
Pour the batter into the prepared springform pan and bake the Soft Buckwheat Cake at 356°F for about 45 minutes. At the end, do the toothpick test.
At the end of baking perform the toothpick test, and before removing the cake from the pan wait for it to cool.
You can also dust with powdered sugar or sweetener.
Insert the butterfly whisk into the Thermomix bowl, add the eggs and the sugar and beat for 3 minutes at speed 3.
After that time, run the Thermomix with the butterfly at speed 2 and, through the lid opening, gradually add the sifted flour mixture.
Continue running until the batter appears smooth and homogeneous. Pour the batter into the prepared springform pan and bake the Soft Buckwheat Cake at 356°F for about 45 minutes. At the end, do the toothpick test.
Dust with powdered sugar or sweetener.
Here is the Soft Buckwheat Cake ready
Storage
The Soft Buckwheat Cake keeps, covered with a cake dome, up to 4 days.
