Italian Buckwheat & Jam Cake!!Gluten-Free Cake!!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

buckwheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought fruit spread

Fruit puree is lower in sugar and more natural.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a different sweetness and flavor profile.

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

In a mixing bowl, cream together soft butter and vanilla sugar until light and fluffy.

Add egg yolks one at a time, mixing well after each addition.

Stir in grated apple and lemon zest.

In a separate bowl, whisk together buckwheat flour, baking powder, salt, and grated almonds.

Gradually add the dry ingredients to the wet mixture until fully combined.

In another bowl, beat the egg whites until stiff peaks form and gently fold into the batter.

Pour half of the batter into the prepared cake pan.

Spread a layer of red berry jam over the batter, leaving a small border around the edges.

Pour the remaining batter over the jam, smoothing the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Once cooled, dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens