Italian Buckwheat Cake Filled With Redcurrant Jam

Italian Buckwheat Cake is a soft and delicious dessert made with buckwheat flour, a gluten-free pseudo-cereal, which gives it a distinctive, rustic flavor. Our version is filled with currant jam, which, thanks to its pleasantly tart aftertaste, balances the natural sweetness of the dough.

To serve, mix the butter, sugar, egg yolks, and grated lemon zest, then add the lukewarm milk and the buckwheat flour, previously sifted with the baking powder. Finally, fold in the egg whites, beaten until stiff, and pour the resulting smooth batter into a 22 cm diameter mold.

Once baked, the cake should be cooled and then cut into three discs, filled with currant, cranberry, or raspberry jam. If you prefer, you can also cut it in half to obtain a single layer of jam.

Crumbly and with an intense aroma, buckwheat cake is perfect to enjoy for breakfast or as a snack together with a cappuccino or a spiced infusion, or to serve at the end of a meal, perhaps garnished with a dollop of whipped cream, a layer of custard or a red fruit sauce.

How to Make Italian Buckwheat Cake

Step 1

Step 1

Collect the soft butter in a bowl, left out of the refrigerator for at least half an hour, and add the sugar.

Collect the soft butter in a bowl, left out of the refrigerator for at least half an hour, and add the sugar.

Step 2

Step 2

Mix with an electric whisk until you obtain a cream, also add the grated lemon zest.

Mix with an electric whisk until you obtain a cream, also add the grated lemon zest.

Step 3

Step 3

Add the egg yolks, not cold from the fridge, and continue to work with the electric whisk for 2-3 minutes.

Add the egg yolks, not cold from the fridge, and continue to work with the electric whisk for 2-3 minutes.

Step 4

Step 4

Heat the milk until it is just lukewarm and pour it slowly onto the egg yolk and butter cream, continuing to whisk.

Heat the milk until it is just lukewarm and pour it slowly onto the egg yolk and butter cream, continuing to whisk.

Step 5

Step 5

Now incorporate the buckwheat flour and the previously sifted yeast; also add the pinch of salt, work with the electric whisk first at low speed and then increase it so as to eliminate any possible lumps.

Now incorporate the buckwheat flour and the previously sifted yeast; also add the pinch of salt, work with the electric whisk first at low speed and then increase it so as to eliminate any possible lumps.

Step 6

Step 6

In a separate bowl, whisk the egg whites (which must be at room temperature) and add them to the mixture, mixing with a spatula from the bottom upwards with circular movements so as not to deflate them. Butter and flour a 22 cm cake pan, pour in the batter, and bake at 175°C (350°F) in a conventional oven for about 35 minutes. Always test with a toothpick to see if the cake is cooked through.

In a separate bowl, whisk the egg whites (which must be at room temperature) and add them to the mixture, mixing with a spatula from the bottom upwards with circular movements so as not to deflate them. Butter and flour a 22 cm cake pan, pour in the batter, and bake at 175°C (350°F) in a conventional oven for about 35 minutes. Always test with a toothpick to see if the cake is cooked through.

Step 7

Step 7

Once the cake is cooked, take it out of the oven and let it cool completely before removing it from the pan.

Once the cake is cooked, take it out of the oven and let it cool completely before removing it from the pan.

Step 8

Step 8

Then cut it into 3 discs with a serrated knife.

Then cut it into 3 discs with a serrated knife.

Step 9

Step 9

Spread a generous amount of jam on each disc.

Spread a generous amount of jam on each disc.

Step 10

Step 10

Reassemble the cake, dust it with a little icing sugar and garnish the surface with jam; place it in the refrigerator for an hour before serving: this way the buckwheat cake will be more compact when cut.

Reassemble the cake, dust it with a little icing sugar and garnish the surface with jam; place it in the refrigerator for an hour before serving: this way the buckwheat cake will be more compact when cut.

FAQs

Can I Substitute The Buckwheat Flour in This Cake?

If you like, you can replace part of the buckwheat flour with hazelnut or almond flour.

What Else Can I Add to This Cake?

Add your favorite spices and flavorings: cinnamon, cardamom, vanilla, orange zest; for a more delicious result, you can enrich the dough with chocolate chips.

How to Store Any Leftovers

Buckwheat cake can be stored at room temperature, under a cake dome or in an airtight container, for approximately 3-4 days.