Ricetta semplice per torta al grano saraceno con marmellata, un'esplosione di gusto senza glutine

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.

Welcome back!

Prepare 250 g of buckwheat and add a sachet of yeast, a sachet of vanillin, and a pinch of salt.

Soften 250 g of butter at room temperature.

Measure out 250 g of sugar and 250 g of almonds, then chop the almonds.

Crack 6 eggs into the mixture.

Combine all the ingredients together and mix well using a planetary mixer with a k whisk.

Pour the ready dough into a 26 cm cake tin lined with baking paper on the bottom and buttered and floured sides using buckwheat flour.

Preheat the oven to 180 degrees Celsius (fan assisted).

Bake the cake in the oven for about 45-50 minutes.

Perform the toothpick test to check if the cake is cooked; if the toothpick comes out dry, it's done, otherwise bake a few more minutes.

Wait until the cake is nice and cold before removing it from the mold and cutting it in half.

Use a plate to help remove the top of the cake.

Fill the cake with homemade jam made from blackberries, blueberries, currants, and raspberries.

Serve the cake as is or dust with icing sugar just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens