This is a small variation of a traditional recipe from
Northern Italy. The dough is gluten free and it rises
because of the expansion of the air contained in the egg
whites (whisked).
Ingredients:
- 125 g butter (softened)
- 125 g white yogurt
- 250 g of sugar
- 6 eggs (separated)
- 250 g buckwheat flour (available from most supermarkets)
- 250 g almonds (grounded)
- blueberry jam, icing sugar, and whipped cream for
serving.
Instructions:
- Pre-heat oven 180 C.
- Mix soft butter and yogurt, add sugar and egg yolks. Add flour
and almonds.
- Whisk egg whites (firm).
- Add egg whites to the mixture and stir gently.
- Cook for 1 hour (more or less).
- Let the cake cool down a bit, cut in two halves (horizontally)
and spread
the jam in the middle.
- Join the two hlaves and spinkle with icing sugar, serve with a spoon of whipped
cream.
Buckwheat cake (gluten free)
This is a small variation of a traditional recipe from Northern Italy. The dough is gluten free and it rises because of the expansion of the air contained in the egg whites (whisked).
Ingredients:
- 125 g butter (softened)
- 125 g white yogurt
- 250 g of sugar
- 6 eggs (separated)
- 250 g buckwheat flour (available from most supermarkets)
- 250 g almonds (grounded)
- blueberry jam, icing sugar, and whipped cream for serving.
Instructions:
- Pre-heat oven 180 C.
- Mix soft butter and yogurt, add sugar and egg yolks. Add flour and almonds.
- Whisk egg whites (firm).
- Add egg whites to the mixture and stir gently.
- Cook for 1 hour (more or less).
- Let the cake cool down a bit, cut in two halves (horizontally) and spread the jam in the middle.
- Join the two hlaves and spinkle with icing sugar, serve with a spoon of whipped cream.