Soft Buckwheat Cake.
Traditional and Thermomix Recipe
It is a delicious, easy, and economical cake.
Ideal for breakfast and snacks, you can also fill it with my collection of sugar-free compotes or with custard or chantilly cream as you prefer.
You have the option to enrich the mix with various grains: almonds, walnuts, hazelnuts, etc.
You can also mix buckwheat flour with other flours like wholemeal, almond, or walnut flour in a 30% ratio, no more, otherwise the cake will not be as soft.
I will also show you dietary guidelines to replace 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 3/4 cups buckwheat flour (or mixed wholemeal with all-purpose flour)
- 1/3 cup sweetener (erythritol or 3/4 cup sugar)
- 3 eggs
- 2/3 cup 0% fat Greek yogurt (or 1/2 cup sunflower oil)
- Half packet baking powder
- 1 packet vanillin
Soft Buckwheat Cake
Tools
What we need to make
- 1 Springform Pan 8 3/4 inches
- 1 Piping Bag
- 1 Sieve
- 1 Electric Whisk or Thermomix
- 1 Bowl
- 1 Oven
Steps
Preliminary Steps
Turn on the oven to static mode at a temperature of 356°F
line a 8 3/4 inch springform pan or grease and flour it.
Combine the powders, flour, vanillin, and baking powder, and sift them.
If you use electric whisks, use a bowl; if you are using a stand mixer or Thermomix, place the ingredients in the jug.
Beat the eggs with the sweetener or sugar for a few minutes until they appear nice and frothy.
With the whisks running, gradually pour in the yogurt or oil, finally using a spatula, fold in the powder mixture little by little with circular movements from top to bottom to prevent the mixture from deflating
Pour the mixture into the previously prepared springform pan, and bake the Soft Buckwheat Cake at 356°F for about 45 minutes, then perform the toothpick test.
At the end of the baking, perform the toothpick test, and before unmolding, wait until it cools.
You can also sprinkle with powdered sugar or sweetener.
Insert the butterfly into the jug, add the eggs and sugar, and whisk for 3 min. speed 3.
After time has passed, let the Thermomix run with the butterfly at speed 2 and gradually add the flour mixture you sifted earlier through the lid hole.
Run until the mixture is smooth and homogeneous. Pour the mixture into the previously prepared springform pan and bake the Soft Buckwheat Cake at 356°F for about 45 minutes, then perform the toothpick test.
Sprinkle with powdered sugar or sweetener.
Here is the Soft Buckwheat Cake ready
Storage
The Soft Buckwheat Cake can be stored covered by a dessert dome for up to 4 days.
