DessertsRecipes

Easy and rustic Buckwheat & Redcurrant Cake

by Micaela Harrasser

This peculiar cake is traditional of Alto Adige (Südtirol), the region just south of Austria. Here they like to experiment with different flavors (buckwheat) and local preserves (traditional is redcurrant), creating gloriously rich desserts like this cake!

I love buckwheat, although I know it’s an acquired taste! I usually have it with savory dishes (like polenta taragna). The sweet almonds work very well in soothing the buckwheat flavor, while the sweet & lightly sour preserve complements very well the particular, rustic taste of this cake. Also, because of the buckwheat this cake is 100% gluten free!

The preserve: redcurrant preserve might be difficult to find here. A (British) expat shop (it’s common in the UK) will do, otherwise I found it at the Deli shop Caseus (AND from Südtirol! SO HAPPY). Alternatively, you can use any other sour preserve like raspberry, blueberry or mixed red/forest berries. For the brand, I like to use the Bonne Maman range of spreads: low in sugar content compared to other preserves, and quite tasty!

[ratings]

Easy and rustic Buckwheat & Redcurrant Cake

Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

  • 100g vegan butter at room temp (I used unsalted violife)
  • 105g sugar
  • 85g buckwheat flour
  • 35g maizena
  • 3 eggs, yolks and whites separated
  • 125g almonds ground
  • 8g yeast for desserts
  • 1 tsp vanilla paste/essence
  • A pinch of salt
  • Redcurrant preserve a few spoons
  • Icing sugar to dust on top

Instructions

  1. Turn the oven to 170C.
  2. Mix the butter with half of the sugar and egg yolks until you form a creamy, foamy mix.
  3. In a separate bowl, mix the flours with the yeast.
  4. Add them to the butter mix and combine gently.
  5. In a separate bowl, whisk the egg whites with a pinch of salt and slowly add the rest of the sugar.
  6. Keep whisking until frothy, but not too dense.
  7. Gently incorporate the egg whites to the rest.
  8. Transfer to a pre-buttered cake tin.
  9. Cook in the middle of the oven for 40-50min until cooked (dry skewer test).
  10. Once cooked, let it cool down completely before removing from the cake tin.
  11. Slice it in half horizontally. Spread a generous layer of preserve on the bottom half of the cake.
  12. Place the top part on top, then cover generously with icing sugar.
  13. The cake is ready to be enjoyed, eventually with some whipped cream or a scoop of vanilla ice cream on the side 😉

Notes

Storage: you can store the cake in an airtight container at room temperature for up to 3 days.

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