thumbnail image
broken image
broken image
broken image
  • Home
  • Recipes
  • In Depth
  • Tips & Techniques
  • About
  • …  
    • Home
    • Recipes
    • In Depth
    • Tips & Techniques
    • About
broken image
broken image
broken image
  • Home
  • Recipes
  • In Depth
  • Tips & Techniques
  • About
  • …  
    • Home
    • Recipes
    • In Depth
    • Tips & Techniques
    • About
broken image
Go Back
Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)
  • Buckwheat Torta (Torta di Grano Saraceno)

Buckwheat Torta (Torta di Grano Saraceno)

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.
More Details

Print recipe
 

Buckwheat Torta (Torta di Grano Saraceno)

Preparation time 30 minutes 
Bake time 30-40 minutes
Makes one 23cm (9in) cake  

 

Ingredients

For the cake 

  • 170 grams (6 ounces or 1½ sticks) butter
  • 150 grams (¾ cup) sugar, divided
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 200 grams (7 ounces or 2 cups) almond flour [or grind almonds in a food processor, pulsing on and off to avoid making them oily]
  • 90 grams (3.2 ounces or ¾ cup) buckwheat flour 
  • ½ teaspoon salt

For the filling and decoration

  • 150 grams (5.3 ounces or about ½ cup) blueberry, lingonberry or raspberry preserves, for filling
  • Confectioners’ sugar, for dusting 
     

Method 

  1. Preheat the oven to 175C (350F). 
     
  2. Measure all ingredients.
     
  3. Butter a springform pan (9 in/23cm) and line the bottom with a disk of parchment, cut to fit. Butter the parchment.  Place prepared pan on baking sheet and side aside. 
     
  4. In a medium bowl, cream the butter until soft and pale. Beat in half the sugar (75 grams) and continue beating until light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, beating until smooth between each addition. Stir in the vanilla, ground almonds and buckwheat flour.
     
  5. In a clean and large bowl, whip the egg whites and salt until frothy. Whip in the remaining sugar (75 grams) gradually, adding a tablespoon at a time, and continue to whip the egg whites until they hold a firm, glossy peak. 
     
  6. Gently fold the egg whites into the yolk mixture until combined, making sure that the batter remains light and airy. 
     
  7. Immediately pour the batter into the prepared pan. Even out the top.
     
  8. Bake for 30-40 minutes, or until a skewer inserted in the center of the cake comes out dry. Cool the cake completely before filling.  
     
  9. When cool, invert the cake so that the top is now the bottom. Slice the cake through the middle to make two layers using a long, serrated knife. 
     
  10. Place the bottom layer on a platter and spread with preserves. Place the remaining layer on the preserves and press gently to make the layers adhere. 
     
  11. Before serving, dust the cake with the confectioners’ sugar. 
     
  12. Store leftovers in an airtight container at room temperature. 

     

Published: 20 June 2020

  • background image

© 2020-2021 Springformed, All Rights Reserved

Photo & Recipe Sharing Policy

    Cookie Use
    We use cookies to ensure a smooth browsing experience. By continuing we assume you accept the use of cookies.
    Learn More