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Buckwheat and Redcurrant Jam Cake

17/11/2023

Buckwheat cake with redcurrant jam is a delicious dessert that combines the unmistakable rustic flavor of buckwheat flour with the tangy sweetness of redcurrant jam. Let’s look at the ingredients and the method together.

Ingredients

  • 250 g of buckwheat flour
  • 150 g of sugar
  • 150 g of soft butter
  • 3 eggs
  • 1 sachet of baking powder (about 16 g)
  • A pinch of salt
  • Vanilla sugar (optional)
  • 200 g of redcurrant jam
  • Icing sugar (for decorating)

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. In a bowl, cream the soft butter with the sugar until you have a smooth and airy mixture. If you wish, you can also add a little vanilla sugar for extra flavoring.
  3. Separate the yolks from the whites. Add the yolks one at a time to the mixture of butter and sugar, mixing well after each addition.
  4. In another bowl, beat the whites to stiff peaks with a pinch of salt until they are very firm.
  5. Separately, sift the buckwheat flour with the baking powder, then incorporate the two dry ingredients into the mixture of butter, sugar, and yolks, mixing gently with a spatula.
  6. Fold the beaten egg whites into the rest of the batter, combining gently with movements from the bottom up to not deflate them.
  7. Pour half of the batter into a previously buttered and floured tin (or lined with parchment paper).
  8. Spread an even layer of redcurrant jam over the surface.
  9. Cover with the remaining batter and level the surface with a spatula.
  10. Bake the cake and cook for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  11. Once baked, allow the cake to cool before unmolding it.
  12. Before serving, dust with icing sugar for a final aesthetic touch.

Curiosity

Buckwheat flour, despite the name, does not contain gluten and is therefore suitable for those who follow a gluten-free diet. This cake is typical of mountain areas, where buckwheat was a widespread crop due to its resistance to cold. If you like to experiment, you can also try using other types of jams, like blueberries or raspberries, for an always different and equally tasty result.