BUCKWHEAT CAKE (TORTA DI GRANO SARACENO)
A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's Lunchbox". You can enjoy it plain or split and filled with jam (as is traditional). Or, you can serve with stewed or poached apples, vanilla ice cream, or a dollop of whipped cream.
Provided by blucoat
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely.
- Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder.
- In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined.
- In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top.
- Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like.
Nutrition Facts : Calories 264.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 77.3, Sodium 143.7, Carbohydrate 29.3, Fiber 2.2, Sugar 19.6, Protein 5.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sandesh Dangal
[email protected]Overall, I thought this cake was pretty good.
Tamale Shafica
[email protected]I thought this cake was just okay.
Theresa Daniels
[email protected]This cake is too sweet for my taste.
Nathan Weeks
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly.
Lewis Cawley
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved the unique flavor and the moist texture.
ZI AUL
[email protected]This cake is a bit dense, but I like that. It's very filling and satisfying.
Ariana Paiz
[email protected]I'm not a big fan of buckwheat, but I thought this cake was pretty good. It was moist and flavorful, and the buckwheat flavor was subtle.
Sandra Sadeh
[email protected]This cake is a great way to use up leftover buckwheat flour. It's easy to make and has a delicious nutty flavor.
Anita Maggi
[email protected]Overall, I thought this cake was pretty good. It was easy to make and had a nice flavor. I would definitely make it again.
Jonathon Brim
[email protected]I thought this cake was just okay. It wasn't as flavorful as I expected, and the texture was a bit too dense for my liking.
Gilberto Lopez Jr
[email protected]This cake is too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Zahid Zain
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Helen Morrison
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved the unique flavor and the moist texture. I'll definitely be making it again.
Shavontae Scott
[email protected]This cake is a bit dense, but I like that. It's very filling and satisfying. I also love the nutty flavor of the buckwheat flour.
Afia Akter
[email protected]I was looking for a gluten-free cake recipe, and I came across this one. I'm so glad I did! The cake is delicious and moist, and it's perfect for any occasion.
Jodelson Sillon
[email protected]I've made this cake several times now, and it's always a hit. My family loves the nutty flavor and the moist texture. I also like that it's a healthy alternative to traditional wheat flour cakes.
Sushant Bhandari
[email protected]This cake is a great way to use up leftover buckwheat flour. I had some in my pantry that I didn't know what to do with, and this cake was the perfect solution. It's delicious and easy to make.
Adem Emini
[email protected]I'm not a huge fan of buckwheat, but I decided to give this cake a try. I'm glad I did! The cake is moist and flavorful, and the buckwheat flavor is subtle. I would definitely make this cake again.
Rowsoin I
[email protected]I was pleasantly surprised by how easy this buckwheat cake was to make. I didn't have any special ingredients or equipment, and it came out perfectly. The cake is moist and flavorful, and it has a beautiful golden brown crust.
KOKIN Uddin
[email protected]This buckwheat cake is a delicious and healthy alternative to traditional wheat flour cakes. It has a nutty flavor and a moist, dense texture. I love that it's gluten-free and packed with nutrients like protein and fiber.