Buckwheat cake

Buckwheat cake

Preparation:Beat the butter with half the sugar until creamy. add the egg yolks one at a time. Combine the flour and the almonds.
Beat the egg whites until stiff, add the other half of the sugar a little at a time and mix with the mixture.
Grease and flour an opening pan and pour the dough. Bake in a preheated oven at 180 ° C for 45 minutes.
Allow to cool, then cut into two layers and fill with jam. Sprinkle with powdered sugar.


  • 250 g of buckwheat flour
  • 250 g of sugar
  • 250 g of butter
  • 250 g of chopped almonds
  • 6 eggs
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 400g of berry jam (or blueberry)
  • icing sugar

Preparation time: 55 minutes

Curiosity: Buckwheat is used very often in mountain cuisine (see famous pizzoccheri), once this was one of the most widespread agricultural cultures in mountain areas and represented a means of sustenance and a food pillar for all "high altitude" populations.
After a period of decline, buckwheat is returning to mountain cuisine thanks to the rediscovery of the flavors of the past.

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