Buckwheat and Jam Cake

The buckwheat jam cake is a typical dessert from the alpine regions, especially Trentino-Alto Adige. Here is the recipe to prepare this delicious cake.

Ingredients

• 250 g buckwheat flour
• 100 g all-purpose flour
• 200 g butter at room temperature
• 150 g sugar
• 4 eggs
• 1 packet baking powder
• 1 pinch of salt
• Grated zest of 1 lemon
• 200 g raspberry or blueberry jam (or other jam of your choice)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Separate the egg yolks from the whites into two different bowls.
3. Beat the softened butter with the sugar until you obtain a fluffy and light mixture.
4. Add the egg yolks one at a time, mixing well each time.
5. Add the grated lemon zest and mix.
6. In a separate bowl, combine the flours and the baking powder, then incorporate them into the butter and egg mixture.
7. Whip the egg whites to stiff peaks with a pinch of salt and gently fold them into the mixture, being careful not to deflate them.
8. Pour the mixture into a previously buttered and floured cake pan.
9. Bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool and then slice it horizontally into two layers.
11. Spread the jam on the bottom layer and reassemble the cake.

Trivia

The buckwheat cake is particularly loved in mountainous areas where ingredients like buckwheat find ideal terrain for their growth. Raspberry or blueberry jam, which are typical forest fruits of those areas, pairs perfectly with the rustic taste of buckwheat flour.

For a truly Italian and a bit more decadent touch, you could serve the cake accompanied by a lightly sweetened mascarpone cream flavored with a bit of liqueur, such as grappa. Enjoy your meal!