Buckwheat Cake Torta Di Grano Saraceno
Embrace the rustic charm of alpine baking with this Buckwheat Cake, or Torta di Grano Saraceno, a traditional Northern Italian dessert that’s as wholesome as it is indulgent. Made with naturally gluten-free buckwheat flour and nutty almond flour, this hearty cake boasts a tender crumb and a rich buttery flavor. Layered with a sweet-tart filling of lingonberry or raspberry jam and finished with a delicate dusting of powdered sugar, it’s a perfect balance of earthy and fruity notes. Easy to make yet irresistibly elegant, this cake is ideal for everything from casual gatherings to special occasions. Ready in just an hour, it’s a timeless treat with both nutritional goodness and old-world charm.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams Buckwheat flour
- 100 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 milliliters Milk
- 150 grams Lingonberry or raspberry jam
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
In a separate bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake horizontally into two even layers using a serrated knife. Spread the lingonberry or raspberry jam on the bottom layer, then place the top layer back on.
Dust the top of the cake generously with powdered sugar before serving.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 21.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
