This Italian buckwheat flour cake (gluten-free) is a nutty sponge-like cake filled with jam between the layers. Traditionally this buckwheat flour cake is from the Alpine region of Italy where the locals speak German. The name in German is Buchweizentorte and in Italian; Torta di Grano Saraceno, this is one of the most famous cakes in the area (alto Adige), a nutty buckwheat sponge filled with berry jam (usually raspberry, blueberry or blackcurrant).
This buckwheat recipe can be made with ground almonds or ground hazelnuts and in true Italian style sprinkled with a veil of icing sugar. To achieve the perfect moist buckwheat flour cake I have made this cake both with Greek yoghurt or a grated apple depending on what I have on hand.
I love this cake as a breakfast cake or an afternoon treat.
Takes = 15 mins prep.
Bakes = 45 mins
Makes = 20cm round
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✅ CHAPTERS
0:00 Intro Italian Buckwheat Cake
0:28 Step 1 oven and tin
0:51 Step 2 beat sugar and butter
1:11 Step 3 vanilla
1:41 Step 4 eggs
2:34 Step 5 add-in yoghurt
2:51 Step 6 adding in flour
3:06 Step 7 ground almonds
4:10 Step 8 whisk egg whites
5:00 Step 9 folding in egg whites
5:48 Step 10 spooning mixture into the cake tin
6:20 bake
6:35 rest and cool
7:05 final touches, taste test and outro
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