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South Tyrolean buckwheat torte
Buchweizentorte: almond and buckwheat sponge with lingonberry jam
Buckwheat once grew on the terraces of the Vinschgau and Pustertal valleys, and Buchweizentorte, also called torta di grano saraceno, is what South Tyrolean farmhouse kitchens made of it: an earthy grey-brown almond sponge, split and filled with sharp red lingonberry jam. Mountain huts above Merano and Bolzano still serve wedges of it with a cloud of whipped cream after a hike, and it is naturally free of wheat flour. The crumb is tender and nutty, the jam cutting the richness. Overbeating after the flour goes in is the common mistake, as it knocks the air out of the whites and the cake stays flat and dense; fold lightly. Chef's tip: leave the torte a day before splitting it; the crumb firms up, it cuts cleanly and the jam soaks in evenly.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the sponge
- 5 ½ oz unsalted buttersoftened
- 5 ½ oz caster sugar
- 6 eggsseparated
- 1 tsp vanilla extract
- 5 ½ oz gluten-free buckwheat flour
- 5 ½ oz ground almonds
- 1 pinch salt
For the filling
- 10 ½ oz lingonberry jamor cranberry jam
To serve
- 2 tbsp icing sugarfor dusting
- ¾ cup whipped cream (optional)
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Method
0/9 doneStep 1: Heat the oven to 350°F (300°F fan). Butter a 26 cm springform tin and line the base.
Step 2: Beat 5 ½ oz unsalted butter with half of 5 ½ oz caster sugar for 5 minutes, until pale. Beat in the yolks from 6 eggs one by one, then 1 tsp vanilla extract.
5 minStep 3: Mix 5 ½ oz gluten-free buckwheat flour, 5 ½ oz ground almonds and 1 tsp gluten-free baking powder.
Step 4: Whisk the whites with 1 pinch salt to soft peaks, then add the rest of the sugar and whisk to firm, glossy peaks.
Step 5: Fold a third of the whites into the butter mix, then fold in the flour mixture and the remaining whites alternately, in three lots, just until no streaks remain.
Step 6: Spread in the tin and bake for 45–50 minutes, until risen, firm and springy when pressed and a skewer comes out clean.
48 minStep 7: Cool on a rack, then wrap and leave overnight if you can.
60 minStep 8: Split the cake into two layers. Stir 10 ½ oz lingonberry jam until spreadable and spread it thickly over the bottom layer. Put the top back on.
Step 9: Dust with 2 tbsp icing sugar and serve in wedges with ¾ cup whipped cream.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does south Tyrolean buckwheat torte take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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