Gluten-Free Italian Buckwheat Cake – Torta di Grano Saraceno (Make-Ahead Recipe)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs reduce sugar while adding a rich chocolate flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch with a different flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a low-calorie sweetening option.

Prepare a 20 centimeter round cake tin by lining the bottom with parchment paper and greasing the sides.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit or gas mark 3).

In a mixing bowl, combine 150 grams of caster sugar and 150 grams of butter using a paddle attachment until light and creamy.

Add 0.5 teaspoons of vanilla extract and mix well.

Separate 3 eggs, adding the yolks to the butter mixture and setting aside the whites for later. Beat the egg yolks into the mixture until combined.

Add 120 grams of Greek yogurt to the mixture and mix until smooth.

In another bowl, combine 150 grams of buckwheat flour and 0.5 teaspoons of baking powder, then add this to the wet mixture along with 150 grams of ground almonds. Mix gently to combine without incorporating too much air.

In a clean bowl, whisk the 3 egg whites until foamy, then gradually add the reserved 50 grams of caster sugar, about a teaspoon at a time, until soft peaks form.

Gently fold the whipped egg whites into the batter in four additions, being careful not to deflate the mixture.

Pour the batter into the prepared cake tin and smooth the top. Tap the tin to release any air bubbles.

Bake in the preheated oven for 40 to 45 minutes, checking for doneness with a skewer at 40 minutes.

Once baked, cover the cake with a tea towel and let it sit in the turned-off oven for about 5 minutes.

Remove the cake from the oven and allow it to cool completely for about an hour and a half before cutting.

Carefully cut the cake in half horizontally.

Spread about 3 tablespoons of raspberry jam on the bottom half of the cake, then place the top half back on.

Dust the top of the cake with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens