Best 2 Buckwheat Cake Torta Di Grano Saraceno Recipes

**Buckwheat Cake (Torta di Grano Saraceno): A Culinary Journey Through Italy's Rustic Delights**

Embark on a culinary adventure to the heart of Italy with the Buckwheat Cake (Torta di Grano Saraceno), a traditional masterpiece that captures the essence of rustic Italian cuisine. This delectable cake, hailing from the mountainous regions of the country, showcases the unique flavors and textures of buckwheat flour, a naturally gluten-free and nutrient-rich ingredient. Discover the secrets behind its distinctive taste and texture as you explore a collection of authentic recipes that celebrate the versatility of this humble grain. From the classic Torta di Grano Saraceno, renowned for its simplicity and wholesome goodness, to creative variations that incorporate seasonal ingredients and modern culinary techniques, this article offers a comprehensive guide to crafting this timeless Italian gem. Get ready to indulge in a symphony of flavors and textures as you delve into the world of Buckwheat Cake, a testament to Italy's rich culinary heritage.

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BUCKWHEAT CAKE (TORTA DI GRANO SARACENO)

Buckwheat Cake (Torta Di Grano Saraceno) image

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

Ingredients

1 cup whole almond, blanched or natural (6oz/175g)
1 1/2 cups buckwheat flour (200g)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large lemon, zest of, finely grated (or two medium)
2 teaspoons baking powder
3/4 cup unsalted butter, at room temperature (6oz/175g)
1 1/2 cups sugar, divided (300g)
3/4 cup milk (180ml)
4 eggs, at room temperature, separated

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

PRESTON COUNTY RAISED BUCKWHEAT CAKES

Preston County Raised Buckwheat Cakes image

This is the original recipe which has been used for decades in our area. Many households had this every morning for breakfast served with sausage, bacon, eggs, sausage gravy, and maple syrup as toppings. Apple butter is also very good. Most people spread butter on each layer before eating as well. These are NOT called pancakes and are not nearly as thick as pancakes when prepared properly, the batter should be thin enough to spread out on its own to about a 7-8 inch circle without using the ladle to spread. Most people use a large measuring cup with a spout or a pitcher with a spout to pour them out onto the griddle. Traditionally a piece of pork fat skewered onto a fork was used to grease the griddle before each cake was baked. A well seasoned cast iron griddle is the only way I have found to successfully make these. Save at least a cup of the batter to save as a starter for the next batch (this will give a sour taste--sort of like sourdough) to the next batch you fix and is most excellent IMHO. Hope you enjoy. Prep time includes overnight rising time

Provided by Frugalfarmer

Categories Breakfast

Time 9h10m

Yield 8-12 cakes, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 ounce dried yeast (or 1 cake fleishmanns fresh yeast)
1 teaspoon salt
1 quart water (lukewarm)
3 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (not in original recipe) (optional)
1 teaspoon salt
2 teaspoons sugar
1 cup hot water (or half milk and water)
1 pint warm water (lukewarm)
1/2 teaspoon salt
1 cup buckwheat flour (to make a stiff batter)

Steps:

In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
We usually serve stacks of 2-4 cakes each.
Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

Tips:

Use fresh buckwheat flour: Fresh buckwheat flour has a more pronounced nutty flavor and a better texture than older flour.
Grind your own buckwheat flour: If you can, grind your own buckwheat flour just before using it. This will give you the freshest flavor and the best texture.
Use a combination of flours: Buckwheat flour can be combined with other flours, such as all-purpose flour or wheat flour, to create a lighter and more tender cake.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Let the cake rest before baking: Let the batter rest for at least 30 minutes before baking. This will allow the flavors to meld and the cake to rise more evenly.
Bake the cake at a high temperature: Buckwheat cakes should be baked at a high temperature (400°F or higher) for a short amount of time. This will help the cake to rise and brown evenly.
Serve the cake warm or at room temperature: Buckwheat cakes are best served warm or at room temperature. They can be enjoyed on their own or with a dollop of yogurt or honey.

Conclusion:

Buckwheat cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. With their nutty flavor and hearty texture, buckwheat cakes are a great way to add some variety to your diet.