This is a traditional Alpine cake (one of my favorites!) from Italy’s northernmost province of South Tyrol or Alto Adige, a predominately German-speaking area of mountain farmers. The cake is called Torta di Grano Saraceno (Italian) or Buckweizentorte (German) and is traditionally filled with preserves of a local fruit called mirtilli rossi. Blueberry, lingonberry, or raspberry preserves are good substitutes. Buckwheat is a common staple in this region of Italy and is used in both sweet and savory cooking.
Recipe below.