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Buckwheat & Hazelnut Cake with Berry Jam

Buckwheat & Hazelnut Cake with Blueberries Jam
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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.
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Buckwheat & Hazelnut Cake with Blueberries Jam
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Print Recipe
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
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
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
  1. Pre-heat the oven at 350ºF and line a greased 9-inch round baking tin with the removable bottom with baking paper.
  2. 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.
  3. 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.
  4. 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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Simple Pancake Stack

Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.

I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!

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Simple Pancake Stack
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Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Simple Pancake Stack
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Ingredients
Pancakes
  • 1 1/2 cups all-purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 1 cup milk
  • 3 large eggs
  • 1/4 tsp vanilla extract
  • 4 tbsp melted and cooled butter
To serve (optional)
  • unsalted butter or whipped butter
  • maple syrup
  • powdered sugar
  • whipped cream
Servings: medium pancakes
Instructions
  1. Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
  2. Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
  3. Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
  4. Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes

You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.

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All Time Favorite Muffins

These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!

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Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Crushed Berry Infused Vodka

I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.

Berry Infused Vodka
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Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Berry Infused Vodka
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Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Ingredients
  • 2 cups raspberries
  • 1 1/2 cup hulled strawberries
  • 1 medium grated lemon zest
  • 1 cup caster granulated sugar
  • 1 vanilla pod halved
  • 1 70cl bottle of vodka
Servings: 250ml bottles
Instructions
  1. Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
  2. Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
  3. Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes

The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.

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Raspberry, Blueberry Muffin Crumble

Raspberry, Blueberry Muffin Crumble
Yum
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
Yum
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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