Ingredients
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Dry ingredients:
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150 g Мука из зеленой гречки
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30 g Corn starch
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150 g Ground hazelnut
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100 g Apple
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1 pst Lemon zest
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5 g Baking powder
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Wet ingredients:
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6 Egg(s)
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165 g Coconut oil
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150 g Sugar white
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1/3 tsp Salt
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Jam:
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100 g Cranberry jam
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2 tbsp Caster sugar
Directions
South Tyrol is beautiful at any time of year, but especially in spring, when everything is in bloom, and in autumn, when the mountains shimmer with color and orchards are filled with juicy apples. One of the region’s culinary symbols is buckwheat cake. It is made with buckwheat flour, eggs, butter, and ground nuts, then sliced into two layers and filled with cranberry jam.
This cake is naturally gluten-free, and every café prepares it a little differently: some versions are more crumbly, others denser, with a pronounced buckwheat flavor; sometimes slightly dry, and at other times wonderfully moist.
We’ll make a classic version with a small adjustment: we’ll reduce the amount of sugar and replace butter with coconut oil. If you consume dairy, use 200 g of butter instead of coconut oil.
Enjoy!
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Steps
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1
Done
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Preheat the oven to 180°C (350°F). |
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2
Done
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Grease a round 20 cm (8-inch) cake pan with coconut oil or line it with baking paper. |
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3
Done
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In a bowl, whisk together the buckwheat flour, baking powder, starch, ground hazelnuts, and lemon zest until well combined. |
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4
Done
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Add the dry ingredients and the grated apple to the yolk mixture and mix until smooth. Gently fold in the egg whites in three additions. The batter should be thick and airy. |
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5
Done
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Transfer the batter to the prepared pan, place it in the oven, and bake for 40 minutes at 180°C (350°F). |
