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
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Sajjad mehmood
[email protected]Overall, this cake was a good experience. The buckwheat flour gave it a unique flavor and texture that I enjoyed. I would definitely make it again.
King Emma Lee
[email protected]This cake was a bit dry for my taste, but the flavor was good. I think I would add more liquid next time.
Kylie Harkless
[email protected]I loved this cake! The buckwheat flour gave it a unique and delicious flavor. I also liked the addition of the apples and honey. I'll definitely be making this again.
Walter Craig
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try using a different type of flour next time.
Eddie Torres
[email protected]I'm not a big fan of buckwheat flour, but this cake was surprisingly good. The cake was moist and flavorful, and the buckwheat flour added a unique and pleasant flavor. I'll definitely be making this again.
Raquel Lynn
[email protected]This cake was delicious! The buckwheat flour added a nice nutty flavor, and the apples and honey were a perfect complement. I'll definitely be making this again.
Ephraim Kanyagi
[email protected]I'm a big fan of buckwheat flour, so I was excited to try this cake. It didn't disappoint! The cake was moist and flavorful, and the buckwheat flour gave it a nice nutty flavor. I'll definitely be making this again.
amos cheruiyot
[email protected]This cake was a bit dry for my taste, but the flavor was good. I think I would add more liquid next time.
Paulie Watson
[email protected]I loved this cake! The buckwheat flour gave it a unique and delicious flavor. I also liked the addition of the apples and honey. I'll definitely be making this again.
john amponsah
[email protected]This cake was a bit too sweet for my taste, but the flavor was good. I think I would reduce the amount of honey next time.
Mariam Mohtarma
[email protected]I'm not a baker, but this cake was easy to make and turned out great! The instructions were clear and easy to follow. I'll definitely be making this again.
Timothy Eads
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved the unique flavor of the buckwheat flour. I'll definitely be making this again.
Thejay Gamer prose
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try using a different type of flour next time.
Frank Jerry
[email protected]I was a bit hesitant to try this cake because I'm not a big fan of buckwheat flour, but I was pleasantly surprised. The cake was moist and flavorful, and the buckwheat flour added a nice nutty flavor. I'll definitely be making this again.
Timothy Williams
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's a great way to use up leftover apples, and the buckwheat flour gives it a unique and delicious flavor.
Rupa Sutradhar
[email protected]This cake was a hit with my family! The combination of buckwheat flour, apples, and honey was perfect. I especially liked the crispy edges of the cake.
sunday ekwe
[email protected]I'm always looking for new ways to use buckwheat flour, and this cake was a great find. It was moist and flavorful, and the oat milk added a nice touch of creaminess. I'll definitely be making this again.
Cody Hughes
[email protected]This buckwheat cake was a delight! The nutty flavor of the buckwheat flour paired perfectly with the sweetness of the honey and the tartness of the apples. I'll definitely be making this again.