Buckwheat, blueberries and hazelnut cake is a truly unique dessert, naturally gluten-free. It is perfect to have both for breakfast and at the tea time. But you could also serve it at the end of a Sunday brunch. The rustic character of buckwheat flour goes perfectly with the slightly tangy taste of the blueberry jam. The preparation of this dessert is relatively simple and quick and does not require particular culinary skills. Usually, after baking the cake, it is cut in half, spread with blueberry jam, then covered with the other half and sprinkled with icing sugar.
The recipe for this buckwheat cake comes from the Italian mountains (where its name is Buchweizentorte or Schwarzplententorte), and is often prepared with walnuts as well as almonds instead of hazelnuts. Likewise, cranberry or raspberry jam can replace the blueberry one. It is really up to your preferences (and what you have in the pantry!).
This is a gluten-free cake with a butter rich batter: please don’t ask me if you can replace it with oil because to taste the true recipe you need real, good quality butter. Since we are using few ingredients, it’s always better to use high quality ones.
See the recipe step by step:
See the printable recipe:
Are you in love about using buckwheat flour?
I love it too, especially in savory recipes! Make sure to check out the N°1 most rated recipe of the blog: the buckwheat wraps with only 2 ingredients! But also this easy bread with 100% buckwheat flour.
If you have any questions about this recipe or anything else from the blog, you can leave a comment or contact me directly on Instagram. Send me a direct message and I will try to help you!