Buckwheat cake

Buckwheat cake

Torta di grano saraceno

The Italian Baker

Buckwheat is not, as its name suggests, a type of wheat, but a highly nutritional plant related to rhubarb. It finds a wide range of uses in the kitchen, and in Italy it is found in traditional recipes from the north, especially the Alps. This easy-to-make cake is typically a “cake from the mountains” and in Italy is eaten for breakfast, tea or as a snack.


Quantity Ingredient
100g cup plus butter, melted, plus extra for greasing
150g plain flour, sifted, plus extra for dusting
100g buckwheat flour
2 teaspoons baking powder
6 eggs
300g caster sugar
150g mixed nuts, such as hazelnuts, pine nuts and walnuts
1 lemon, Finely grated zested
100g wild blueberry jam
icing sugar, for dusting
toasted hazelnuts,flaked almonds and blueberries, to decorate


  1. Preheat the oven to 170°C. Butter the base and sides of a 20-cm, deep cake tin and lightly dust with flour.
  2. Sift both flours and baking powder into a bowl and set aside.
  3. In the bowl of a stand mixer, or using a separate mixing bowl and electric hand-held beaters, beat the eggs and sugar together until pale. Gently fold in the flours with a spoon or spatula. Add the melted butter and nuts and fold in to incorporate. Finally, fold in the lemon zest.
  4. Pour the batter into the prepared tin and bake for 35–40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 10 minutes before inverting on to a wire rack. Leave until cool to the touch. Cut the cake across into two layers, spread the jam over one layer and top with second layer. Dust with icing sugar, decorate with nuts and blueberries, if you like, then cut into slices and serve.


  • Try giving your kids this as a healthy snack to take to school instead of processed food.
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