The Blueberry Buckwheat Cake is a dessert typical of South Tyrol that is very buttery, soft, and gluten-free. It has a rustic appearance due to the hazelnut flour and buckwheat, giving it a coarse texture. The rich filling of blueberry jam makes it moist and irresistible.
You can make this cake with a simple electric whisk; I took advantage of my inseparable Ken, also to make the hazelnut flour and avoid buying it.
In the recipe, you will find both methods, and if you want to know the other recipes where I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
My cake pan is 10.6 inches, if you don’t have one you can also use a 12-inch one, the cake will just be a bit lower.
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- Difficulty: Easy
- Cost: Economical
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for a 10.6-inch cake pan
- 2 cups buckwheat flour
- 2 cups whole hazelnuts (or hazelnut flour)
- 6 eggs
- 1 cup sugar
- 1 cup butter (soft)
- Half packet baking powder
- 1 tsp ground cinnamon
- 1 cup blueberry jam
- powdered sugar
Recommended Tools
- Food Processor Kenwood Cooking Chef XL
How to Prepare Blueberry Buckwheat Cake
Preheat the oven to 356 degrees Fahrenheit.
Separate the eggs, placing the whites and yolks in two different bowls. Beat the whites until frothy, then add half the sugar and continue beating until stiff peaks form. Set aside.
Place the hazelnuts and a tablespoon of sugar in a food processor and blend to make flour, but do not over-process or it will become a paste. Combine the flour with baking powder and buckwheat flour in a bowl and set aside.
In the bowl with the yolks, add the butter and remaining sugar, and beat with a mixer until you get a smooth cream. Fold in half of the beaten egg whites and all the flour mixture. Stir and then gently fold in the remaining egg whites to avoid deflating them.
Line the bottom of the cake pan with parchment paper and secure it with the springform ring. Then butter and flour the sides and pour in the batter.
Bake for about 50 minutes and test with a skewer: if it comes out wet, continue for another 5 minutes.
Let the cake cool, remove it from the mold, and cut it horizontally in half. Spread the base with blueberry jam, cover with the top half, and dust with powdered sugar.
Preheat the oven to 356 degrees Fahrenheit.
Put the hazelnuts with a tablespoon of sugar in the food processor and blend at maximum speed for a few seconds. You need to get flour but don’t overdo it, or it will release oil and turn into a paste.
Place the hazelnut flour obtained in a bowl with the baking powder and buckwheat flour and set aside.
Separate the eggs, putting the yolks in a small bowl and the egg whites in the bowl of the Kenwood Cooking Chef. Attach the whisk and add half the sugar, whisk for 1 and a half minutes / max speed.
Set aside the egg whites.
Add the butter pieces and sugar to the bowl, attach the paddle, and work for 1 minute / speed 1, add the yolks and continue for 30 seconds / speed 4.
Then add the flours, about a third of the egg whites, and mix for 30 seconds / speed 3, then remove the bowl from the stand mixer and add the rest of the egg whites, stirring gently with a spatula to avoid deflating them.
Line the bottom of the cake pan with parchment paper and secure it with the springform ring, then butter and flour the sides and pour in the batter.
Bake for about 50 minutes and test with a skewer: if it comes out wet, continue for another 5 minutes.
Let the cake cool completely, remove it from the mold, and cut it horizontally in half. Spread the base with blueberry jam, cover with the top half, and dust with powdered sugar.
