A tasty, satisfying, easy and healthy dessert to bake for your family. Everyone with love this gluten-free Italian buckwheat flour cake with hazelnuts and raspberry jam filling! Enjoy!
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NOTE: this quantities are exact for a 28 cm round tin. If you plan to use a smaller size, you may want to do 2/3 or 1/2 of the quantities below.
⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️
Equipment:
1 Cake tin 28 cm rounded
1 Bowl for mixing ingredients
1 Large knife to cut through the cake
1 Electric whisker
1 Spatula
Ingredients:
160 g sunflower seed oil
200 g sugar
6 g eggs
200 g buckwheat flour
200 g hazelnuts flour or grain
2 g apples
16 g baking powder
1 lemon (zest)
1 tsp cinnamon
1 pinch of salt
400-500g berry jam (I use raspberry)
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