Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
| Servings | Prep Time |
| 8 slices | 30 minutes |
| Cook Time |
| 40 minutes |
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Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
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Ingredients
- 6 large eggs, separated
- 1 cup (200 grams) sugar
- 1 pinch salt
- 1 cup (200 grams) Butter
- 1 teaspoon vanilla extract
- 1 1/4 cup (150 grams) buckwheat flour
- 1 1/4 cup (150 grams) grounded hazelnuts almond meal can be substitute
- 1/4 cup (30 grams) potato flour
- 1 teaspoon baking powder
- 1 medium apple, peeled and grated
- 1/2 medium grated lemon peel
- 7 ounces (200 grams) blueberry jam lingonberry or raspberries jam can be substitute
Servings: slices
Instructions
- Pre-heat the oven at 350ºF and line a greased 9-inch round baking tin with the removable bottom with baking paper.
- Beat the egg whites to stiff peaks with half of the sugar and a pinch of salt and set aside. Cream together the butter and remaining sugar. Add the egg yolks and vanilla extract and beat until pale and creamy. Add the buckwheat, hazelnuts, potato flour, grated apple, grated lemon peel and the baking powder until just combined. Gently fold in the eggs white, bit by bit, into the batter until well combined and pour batter into the greased and lined baking tin.
- Bake in a medium oven at 350ºF for about 40 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean.
- When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with blueberries jam and replace the top layer. Just before serving, dust with powdered sugar.
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