Buckwheat Cake

Le ricette di Micol
Reviews(1)
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750
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Description

This recipe for Buckwheat Cake uses a blend of buckwheat and regular flour for an altogether unique texture and flavor. Flavored with tonka bean, this cake has a rich vanilla like flavor and is made with no butter. A two layer cake, this Buckwheat Cake has a layer of blueberry jam running through the middle. You can make your own blueberry jam or purchase one at your local grocery store. Sprinkle the top with powdered sugar and serve.

Ingredients

2 eggs
130 grams raw sugar
1 beans (Tonka, grated)
70 grams vegetable oil
200 grams all-purpose flour
100 grams buckwheat flour
150 milliliters heavy cream
2 teaspoons baking powder
blueberry jam
powdered sugar

Directions

1Preheat the oven to 180C.
2Beat the eggs with the sugar.
3Add the grated Tonka bean and the vegetable oil, then, gradually add the two types of flour alternating with the heavy cream, while continually mixing.
4Last, add the baking powder.
5Butter and flour a cake pan or line it with wax paper.
6Pour the batter into the cake pan.
7Bake for 35 to 40 minutes.
8Remove the cake from the oven and let it cool completely.
9Cut the cake into two layers.
10Spread a generous amount of blueberry jam all over the bottom layer, place the second layer on top of the jam filling.
11Sprinkle the cake with powdered sugar and serve.
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NutritionView more

750Calories
Sodium13%DV320mg
Fat58%DV38g
Protein24%DV12g
Carbs31%DV93g
Fiber16%DV4g

PER SERVING *

Calories750Calories from Fat340
% DAILY VALUE*
Total Fat38g58%
Saturated Fat13g65%
Trans Fat0.5g
Cholesterol170mg57%
Sodium320mg13%
Potassium270mg8%
Protein12g24%
Calories from Fat340
% DAILY VALUE*
Total Carbohydrate93g31%
Dietary Fiber4g16%
Sugars35g70%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.