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Buckwheat Cake with Redcurrant Jam

17/11/2023

The buckwheat cake with redcurrant jam is a delicious dessert that combines the unmistakable rustic flavor of buckwheat flour with the tangy sweetness of redcurrant jam. Let’s take a look together at the ingredients and the procedure.

Ingredients

  • 250 g buckwheat flour
  • 150 g sugar
  • 150 g softened butter
  • 3 eggs
  • 1 packet baking powder (about 16 g)
  • A pinch of salt
  • Vanilla sugar (optional)
  • 200 g redcurrant jam
  • Powdered sugar (for decoration)

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. In a bowl, cream the softened butter with the sugar until you obtain a smooth and airy mixture. If desired, you can also add a bit of vanilla sugar to further flavor it.
  3. Separate the yolks from the whites. Add the yolks one at a time to the butter and sugar mixture, mixing well after each addition.
  4. In another bowl, whip the egg whites with a pinch of salt until stiff peaks form.
  5. Separately, sift the buckwheat flour with the baking powder, then incorporate the dry ingredients into the butter, sugar, and yolk mixture, stirring gently with a spatula.
  6. Fold the whipped egg whites into the rest of the batter, mixing with gentle bottom-to-top motions to avoid deflating them.
  7. Pour half of the batter into a previously buttered and floured pan (or lined with parchment paper).
  8. Spread an even layer of redcurrant jam over the surface.
  9. Cover with the remaining batter and level the surface with a spatula.
  10. Bake the cake and cook for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Once baked, let the cake cool before unmolding it.
  12. Before serving, dust with powdered sugar for a final aesthetic touch.

Curiosities

Buckwheat flour, despite its name, does not contain gluten and is therefore also suitable for those following a gluten-free diet. This cake is typical of mountain areas, where buckwheat was a widespread crop due to its resistance to cold. If you like experimenting, you can also try using other types of jams, such as blueberries or raspberries, for a result that is always different and equally tasty.