The Buckweath Cake is typical of South Tyrol ( northern Italy ). It’s filling and really tasty but at the same time light and mildly sweet. It can be served either warm or cold, with ice cream or whipped cream.
This cake is perfect for breakfast, as a snack or after a meal, just be careful with portions!
Ingredients for a 18 cm ( diameter ) cake:
- 112 g buckwheat flour
- 52 g almond flour
- 52 g baking flour
- 3 eggs
- 156 g brown sugar
- 150 g butter
- 8 g baking powder
- vanilla as you like
- 208 g raspberries jam
Separate egg yolk and egg white. With a mixer ( or using whisks ), beat the egg whites until they form stiff peaks. Whisk 56 g of sugar a little at a time. Once they are ready, put them aside.
Cream together 100 g of sugar with cold butter ( cut into pieces ). Add vanilla ( seeds or extract ) and go on mixing.
Add the egg yolks one at a time; be careful to add the next one only when the previous one is completely incorporated. Mix until the mixture is pale and fluffy ( mine took around 15 minutes to be ready to use )
Add egg whites to the mixture.
Grease a round baking tin ( 18 cm diameter ) with butter and line the base with baking paper. Put the batter in the baking tin. Bake for around 30 minutes in 180°C preheated conventional oven.
Test if the cakes are ready by inserting a fine skewer into the middle of the cake. If to comes out clean, the cake is ready.
Remove it from the oven and let it cool in the baking tin.
Once the cake is cold, cut the cake in half. Spread the jam over one layer of the cake. Put the other layer on top. Dust with icing sugar.
You can exchange almond flour with the same quantity of baking flour, but the cake loses its typical taste. If you chose to use baking flour, I suggest you add almond extract.
If you bake the cake in advance, I suggest you fill it just 1-2 hours before serving it. The more time the cake has the jam in it, the more it may become moist.
The cake can be kept up to 2 days in the fridge if it has the jam. The plain cake can be stored for 3 days wrapped in cellophane.