TORTA DI GRANO SARACENO Soffice come un Pan di Spagna

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 cake pan.

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

In another bowl, cream the butter and sugar until light and fluffy.

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

Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Mix until just combined; do not overmix.

Fold in any nuts or fruit if desired.

Pour the batter into the prepared cake pan.

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

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

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens