Torta di grano saraceno e nocciole senza glutine (corso di lingua italiana) by @fabiocampoli

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 the appropriate temperature for baking.

In a mixing bowl, combine the buckwheat flour, hazelnut flour, and baking powder.

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

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

Grate the apple and zest the lemon, then add these to the mixture.

Mix in a pinch of salt.

Gradually incorporate the dry ingredients into the wet mixture until well combined.

Pour the batter into a 20 cm diameter cake pan.

Bake in the oven until a toothpick comes out clean.

Once cooled, spread blueberry jam on top and dust with powdered sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens