Authentic Italian Buckwheat Cake
User Reviews
5
Authentic Italian Buckwheat Cake
Description
The recipe for the Authentic Italian Buckwheat Cake starts with separating egg yolks and whites. The yolks are incorporated into a creamy mixture of butter, sugar, and salt before adding buckwheat flour and baking powder to create a thick batter. Grated apple, lemon zest, and chopped hazelnuts provide natural sweetness, acidity, and crunch respectively. In parallel, egg whites are whisked to stiff peaks and gently folded in to add lightness without deflating the batter's density.
The batter is poured into a parchment-lined 22 cm pan and baked at 180°C for 45-50 minutes until a toothpick inserted comes out clean. The buckwheat flour lends an earthy flavor and denser crumb compared to wheat flour, while the hazelnuts enhance nutty complexity. Adding cranberry jam introduces tartness and moisture, balancing the richness. A sprinkle of powdered sugar finishes the cake with a delicate touch.
Ingredients
- 150 g buckwheat flour 1 ¼ cups
- 150 g granulated sugar ¾ cup
- 150 g hazelnut 1 ½ cups, chopped
- 150 g butter ⅔ cup, at room temperature, unsalted
- 3 egg
- 1 apple
- 1 lemon
- 8 g baking powder 2 teaspoons
- ⅙ teaspoon salt
- 250 g cranberry jam 1 cup (or raspberries, blueberries or currants)
- powdered sugar for decoration
Instructions
- separate the egg yolks from the egg whites. Add 50 g (¼ cup) of sugar to the egg whites.
- Whisk the egg whites until stiff and set aside.
- In another bowl, using an electric mixer, beat the softened butter with the remaining sugar (100 g - ½ cup) and the salt until fluffy.
- Add one egg yolk at a time, beating until smooth.
- Add the buckwheat flour and baking powder. Mix the flour well into the egg, butter and sugar mixture.
- At this point the mixture is quite thick and difficult to work with, which is normal. You can continue to mix with a spatula or spoon.
- Add the grated lemon zest, the grated apple and the chopped hazelnuts and mix it all together with a spatula.
- Add the beaten egg whites and gently incorporate with the spatula, taking care not to deflate them too much.
- Line a 22 cm (9 inch) pan with baking parchment. Pour the mixture into the pan and level it well.
- Bake in a preheated oven at 180°C (356°F) for about 45-50 minutes. Test always with a toothpick - it should come out completely dry - before removing the cake from the oven.
- Allow the cake to cool very well. Once cooled, cut it in half horizontally. Let's see how to do it.
- You should mark the circumference with the blade of a knife, as if to create a groove in which to insert the twine.
- Gently pull the crossed ends of the twine and you will have the two cake disks. This method helps you split the cake into two perfectly equal layers.
- Fill the surface of the bottom cake layer with plenty of currant or cranberry jam, then cover with the top cake layer. Finally dust with icing sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 569kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 244mg | 10% |
| Potassium | 409mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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