Buckwheat Cake
In collaboration with Hannes Schwienbacher, Ultner Brot
Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-cake
Baking/cooking time
30 Minutes
Difficulty
easy
Ingredients
Makes 1 cake, 24 cm diameter
| FOR THE DOUGH | ||
| 250 | g | butter |
| 160 | g | honey |
| 4 | eggs | |
| 250 | g | Regiokorn® organic buckwheat flour |
| 125 | g | ground hazelnuts |
| 9 | g | baking powder |
| 50 | g | sugar |
| ADDITONALLY | ||
| lingonberry jam | ||
| sliced almonds |
Preparation
- Beat the butter with the honey until light and fluffy.
- Separate the eggs and slowly add the yolks to the butter-honey mixture, stirring continuously. Whisk the egg whites with the sugar until stiff peaks form.
- Add the buckwheat flour, ground hazelnuts, and baking powder.
- Gently fold in the beaten egg whites.
- Pour the batter evenly into the prepared cake tin and bake for about 30 minutes at 180 °C/355 °F top/bottom heat.
- Once cooled, cut the cake in half horizontally, spread the bottom half with lingonberry jam, and place the top half back on. Coat the cake all over with lingonberry jam and press the toasted sliced almonds onto the sides.
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