This Italian buckwheat flour cake is AMAZING 😍

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative that can reduce calories.

nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide similar crunch with fewer allergens.

Preheat the oven to 350°F (175°C).

Grease and flour a 28 cm round cake tin.

In a mixing bowl, whisk together the buckwheat flour, hazelnuts flour, baking powder, cinnamon, and salt.

In another bowl, mix the sunflower seed oil and sugar until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest.

Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.

Fold in the apples if desired.

Pour half of the batter into the prepared cake tin, then spread the raspberry jam on top, and pour the remaining batter over it.

Bake for 30-35 minutes, or until a toothpick comes out clean.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens