Buckwheat cake with cranberry jam is a very typical cake from that part of Italy known as Trentino Alto Adige, or Sudtirol.
While buckwheat is often associated with wheat, it is not at all a kind wheat and not even a grass. Buckwheat is actually considered a pseudocereal, related to rhubarb and sorrel.
In Italian, buckwheat is “grano saraceno“, i.e literally arab wheat. The most likely explanation is that the Arabs introduced buckwheat to Italy. Another supposition explains this name with its darker color.
Buckwheat has a nutty, earthy flavor that is deeply comforting, and that in this cake will be even more highlighted by the presence of hazelnuts.
Today, buckwheat recipes are more and more popular, since it is gluten free, thus suitable for coeliacs. It is also thought to calm the nervous system and benefit the intestinal system.
This traditional buckwheat cake with cranberry jam is a deeply satisfying cake that everyone, including coeliacs, can enjoy. And you will simply love the contrast between the nutty flavor and the freshness given by the choice of cranberry!
I must admit that it is an all time favorite for me and my family, only tiramisu can be compared.
If you want to be super vicious… try serving it with whipped cream aside and just thank me later 🙂
Now, let’s go with this traditional buckwheat recipe!
Buckwheat cake with cranberry jam
- stand mixer
- cake pan
- 250 gr butter
- 250 gr sugar
- 6 eggs
- 250 gr buckwheat flour
- 250 gr hazelnuts
- 1 sachet vanilla flavored baking powder
- 150 gr cranberry jam
- q.s. icing sugar
- Let the butter at ambient temperature for 30 minutes, so it gets soft. Then put it with the sugar and the yolks in the stand mixer. (Switch on the oven, at 180 °C, so it will have the right temperature).
- Mix them at low-medium speed, until you get a cream.
- Chop the hazelnuts in the mixer. Then add them, the flour and the vanilla flavored baking soda.
- Mix them at low speed, until you get a very thick dough. Remove it from the standing mixer into a large bowl.
- Beat the egg whites in the standing mixer until they are completely firm. Their thickness is crucial for a good final result.
- Add the beaten white eggs to the cream in the large bowl.
- Gently mix them with a spoon, with a bottom to top movement. Be careful, at the beginning it will be tough, but in a couple of minutes you will get a very creamy mixture.
- Anoint the cake pan with a bit of butter, then pour the mixture into it.
- Put the pan into the oven, and leave it for about 45 minutes. Use a stick to check if it is cooked.
- Leave it to cool, then cut it into two layers. Spread the jam on the lower one, then close the cake back.
- Spray the top with icing sugar, then… your first buckwheat cake with cranberry jam is ready to be served!