The buckwheat cake is a typical cake of South Tyrol, filled with cranberry jam, its characteristic is certainly the very rustic taste given by this raw flour. The taste of buckwheat is indistinguishable, trying to describe it, I think of a cold winter day, a lit fireplace and a nice herbal tea, it tastes like mountains, like nature and antiquity. The flour that I now always use to prepare the cake is Rieper's coarse buckwheat flour, bought in the village’s supermarket where I spend a week skiing every year, I get a good stock of it because I haven't found it anywhere near where I live. This mill produces two types of buckwheat flours, a fine and a coarse one, I recommend the coarse one in general and for this recipe in particular. The best thing about this cake is its consistency, using coarse flour the grains are clearly visible, crumble and melt in the mouth. Unlike other recipes, the one I propose is without butter, its absence does not affect softness or aroma, in fact I would say that the use of oil first of all makes it less heavy and enhances the flavor of the grain. Buckwheat cake is also gluten-free as this flour is naturally gluten-free.
The method is very simple, well whipped eggs with sugar and then all the rest combining well but without over mixing, straight in the oven and that is it. It is essential to wait until the cake has cooled before cutting it, coarse flour certainly makes it less compact, cutting it when still warm would crumble much more. The traditional filling is cranberry jam, it is not always readily available, so I sometimes use that of raspberries or blueberries. Final touch, a generous sprinkling of powder sugar and you are immediately in the mountain lodge admiring the snow-capped mountains!
Happy baking!
Recipe
Preparation time 15 minutes
Baking time 40 minutes
Servings 20-22 cm cake tin
Gluten free
Ingredients
3 eggs
150 gr of sugar
150 gr of coarse buckwheat flour
1/2 bag of backing powder
2 tbsp of olive oil
Zest of 1 lemon
Red cranberry jam q.s.
Powder sugar q.s.
Method
1. With the help of a stand mixer, whip the eggs and sugar for about 10 minutes
2. Add the two tablespoons of oil slowly and then flour, yeast and lemon zest. Gently fold from bottom to top, pour the mixture into a greased pan covered with baking paper, bake at 200 ° in a static oven for 40 minutes
3. Remove from the oven and leave to cool. Cut the cake in half completely cool, fill with plenty of cranberry jam. Sprinkle the surface with powdered sugar
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