Torta di Grano Saraceno: Buckwheat Jam Cake

Name: Torta di Grano Saraceno: Buckwheat Jam Cake
Cook time: 1 hour
Cuisine: Italian
Ingredients: 1 stick butter; plus more for the pan 1 1/3 cup buckwheat flour; plus more for the pan 1 2/3 cup sugar 6 eggs; separated 2 tablespoons grappa (optional) 1/2 cup hazelnut or almond flour: 3 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups red currant or other tart jam Confectioners’ sugar (optional)

Dolce

Francine Segan | Fri, 01/27/2023 - 02:54

Difficulty Level

Low

Cooking Time

1 hour

Cost

Low

This cake from the Trentino-Alto Adige region is one of northern Italy’s most popular sweet treats. It’s made with fabulously earthy buckwheat flour plus almond or hazelnut flour, which gives it a rich nuttiness. Nut flours are available in most supermarkets, or you can simply grind either blanched almonds or hazelnuts in a small food processor until the mixture resembles fine sand.

The cake is perfect topped (or even filled) with a tart jam, like red currant jam, which cr

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Torta di Grano Saraceno: Buckwheat Jam Cake

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