Buckwheat Cake (Torta Di Grano Saraceno)
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
16
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
directions
- 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.
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Reviews
-
Absolutely delicious! I've made it twice, the first time using weights, the second time using volumes. Don't omit the lemon zest, it's the non-icing in the cake.<br/>I can't do dairy, so I used almond milk and lard instead of butter. I tried using largely coconut oil the first time, but it wasn't as good.<br/>It will become one of my goto cake recipes, as it is gluten free. (Well, provided you can find safe nuts and buckwheat.) I also used a fairly coarse buckwheat flour, but it still comes out nice and fluffy.
Tweaks
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Absolutely delicious! I've made it twice, the first time using weights, the second time using volumes. Don't omit the lemon zest, it's the non-icing in the cake.<br/>I can't do dairy, so I used almond milk and lard instead of butter. I tried using largely coconut oil the first time, but it wasn't as good.<br/>It will become one of my goto cake recipes, as it is gluten free. (Well, provided you can find safe nuts and buckwheat.) I also used a fairly coarse buckwheat flour, but it still comes out nice and fluffy.
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