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Buckwheat Cake with Jam

Buckwheat Cake with Jam

@persaincucina

A very soft gluten-free buckwheat cake, perfect for filling with berry jam.

Difficulty: Easy
Cooking: 45 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Buckwheat flour160g
  • Almond flour70g
  • Cornstarch70g
  • Vegetable oil70g
  • Brown sugar120g
  • Eggs3units
  • Baking powder16g
  • Saltto taste
  • Untreated lemon zestto taste
  • Powdered sugarto taste
  • Berry compote250g
  • Lactose-free milk or plant-based drink70g

Preparation

  1. STEP 1 OF 8

    Let's start by separating the yolks from the whites.

  2. STEP 2 OF 8

    Whip the egg whites with half of the sugar and set aside.

  3. STEP 3 OF 8

    Whip the yolks with the remaining half of the sugar.

  4. STEP 4 OF 8

    Add oil, milk, lemon zest, salt, flours, and sifted baking powder.

  5. STEP 5 OF 8

    Gradually fold in the egg whites with a top-to-bottom motion.

  6. STEP 6 OF 8

    Pour the mixture into a cake pan and bake in the oven at 170 degrees for about 45 minutes.

  7. STEP 7 OF 8

    Let it cool and then cut the cake in half.

  8. STEP 8 OF 8

    Fill with berry compote and dust with powdered sugar.

General Information

Storage notes

Store in an airtight container at room temperature for 2-3 days.

More information

Perfect for a snack or breakfast.

Origin

Italia, Liguria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)255.16
Carbohydrates (g)27.95
of which Sugars (g)13.1
Fat (g)13.06
of which Saturates (g)2.38
Protein (g)7.23
Fiber (g)2.68
Sale (g)0.22
  • Proteins
    7.23g·14%
  • Carbohydrates
    27.95g·55%
  • Fats
    13.06g·26%
  • Fibers
    2.68g·5%