Rustic Buckwheat and Almond Cake 🌰 – With Berry Jam
A gluten-free, fragrant, and genuine dessert, perfect for breakfasts, snacks, or a cozy alpine-flavored treat 🏔️💜
The rustic buckwheat cake is a classic of the tradition in the alpine and pre-alpine areas, particularly in Trentino-Alto Adige. It is a naturally gluten-free cake, thanks to the use of buckwheat and finely chopped almonds, soft and moist, with a sweet and fruity touch given by blueberry jam or berry confiture. Easy to prepare and truly irresistible, it is ideal for a rich breakfast or a substantial snack accompanied by tea or herbal infusions 🍵💫
📝 Ingredients
- 200 g of butter (softened)
- 250 g of sugar
- 6 eggs (separate yolks and whites)
- 250 g of buckwheat flour
- 250 g of finely chopped almonds
- ½ packet of baking powder
- Blueberry jam or berry confiture
- 1 packet of powdered sugar (for decoration)
👩🍳 Step-by-step preparation
- In a large bowl, cream the softened butter with the sugar until you obtain a creamy mixture.
- Add the yolks one at a time, continuing to mix.
- In another bowl, combine the buckwheat flour, chopped almonds, and baking powder.
- Whip the whites until stiff peaks form and gently fold them into the mixture, stirring from bottom to top to avoid deflating them.
- Pour the batter into a 28 cm cake pan, buttered and floured (or lined with parchment paper).
- Bake in a preheated static oven at 175-180°C for 35-40 minutes.
- Once baked, let it cool completely, then cut the cake in half horizontally.
- Generously spread the jam on the bottom and reassemble the cake.
- Dust with powdered sugar before serving.
💡 Extra tips:
- You can enrich the batter with lemon zest or vanilla.
- Excellent also with currant or raspberry jam.
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
