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    Home » Italian Desserts » Italian Cakes

    Authentic Italian Buckwheat Cake | Torta di Grano Saraceno

    Published: Mar 2, 2023 · Modified: Jun 6, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Buckwheat cake is one of the most delicious and characteristic desserts of Trentino Alto Adige, a region in Northern Italy, where it's called "Schwarzplententorte".

    It's a simple and rustic cake with a special texture and unique taste.

    Traditionally, this cake is filled with currant or cranberry jam. The tart flavor of the red berry jam blends perfectly with the strong flavor of the buckwheat.

    buckwheat cake - 3

    Authentic Italian Buckwheat Cake is naturally gluten-free, using only buckwheat flour and chopped hazelnuts.This delicious cake smells of butter and is firm but not dry thanks to the presence of grated apples in the dough.

    Buckwheat cake is perfect for breakfast, but also for a tasty and hearty snack.

    buckwheat cake - 6

    It's also very beautiful and colorful, so you can serve it as a dessert after an important meal or at Christmas time.

    In Trentino Alto Adige they serve it with whipped cream and cinnamon-scented tea. But it's also delicious with a scoop of Italian gelato.

    A traditional Italian cake, fluffy, delicious and gluten-free. A unique and inimitable treat! So let's see how to make the authentic Italian buckwheat cake recipe!

    buckwheat cake - 1

    Jump to:
    • Ingredients
    • Kitchen Tools and Equipment
    • Instructions
    • Storage
    • Substitutes
    • Origins
    • Recipe Card


    Ingredients

    • Prep Time: 15 Min
    • Cook Time: 45 Min
    • Servings: 6

    Doses for a 20 cm (8 inch) non-stick Springform Pan with Removable Bottom

    • 150 g (1 ¼ cups) of buckwheat flour
    • 150 g (¾ cup) of granulated sugar
    • 150 g (1 ½ cups) of chopped hazelnuts
    • 150 g (⅔ cup) of unsalted butter, at room temperature
    • 3 medium whole eggs
    • 1 apple
    • 1 organic lemon
    • 8 g (2 teaspoons) of baking powder
    • ⅙ teaspoon of fine salt
    • 250 g (1 cup) cranberry jam (or raspberries, blueberries or currants)
    • powdered sugar for decoration

    buckwheat cake - 7

    Kitchen Tools and Equipment

    • BLENDER: If you don't already have one, invest in a very useful electric hand blender to mix the ingredients well, adding them gradually without stopping. We recommend the Digital Hand Mixer from KitcheAid.
    • BAKING PAN: A 8-inch (20 cm) Non-stick Springform Pan with Removable Bottom can be very useful for easier removal of the cake after baking.
    • KITCHEN TWINE: Next, get some kitchen twine to make it easier to cut the cake into two slices.
    • CAKE DOME: Finally, we recommend a cake dome to preserve the fragrance and softness of the buckwheat cake even for 3-4 days.

    Instructions

    The Dough

    Italian buckwheat cake recipe step 1

    Step 1) - First, separate the egg yolks from the egg whites. Add 50 g (¼ cup) of sugar to the egg whites.

    Italian buckwheat cake recipe step 2

    Step 2) - Whisk the egg whites until stiff and set aside.

    Italian buckwheat cake recipe step 3

    Step 3) - In another bowl, using an electric mixer, beat the softened butter with the remaining sugar (100 g - ½ cup) and the salt until fluffy.

    Italian buckwheat cake recipe step 4

    Step 4) - Now add one egg yolk at a time, beating until smooth.

    Italian buckwheat cake recipe step 5

    Step 5) - Add the buckwheat flour and baking powder. Mix the flour well into the egg, butter and sugar mixture.

    At this point the mixture is quite thick and difficult to work with, which is normal. You can continue to mix with a spatula or spoon.

    Italian buckwheat cake recipe step 6

    Step 6) - Now add the grated lemon zest, the grated apple and the chopped hazelnuts and mix it all together with a spatula.

    Italian buckwheat cake recipe step 7

    Step 7) - Finally, add the beaten egg whites and gently incorporate with the spatula, taking care not to deflate them too much.

    The Baking

    Italian buckwheat cake recipe step 8

    Step 8) - Line a 22 cm (9 inch) pan with baking parchment. Pour the mixture into the pan and level it well.

    Bake in a preheated oven at 180°C (356°F) for about 45-50 minutes.

    Always test with a toothpick - it should come out completely dry - before removing the cake from the oven.

    Italian buckwheat cake recipe step 9

    Step 9) - Allow the cake to cool very well. Once cooled, cut it in half horizontally. Let's see how to do it.

    The Filling

    Italian buckwheat cake recipe step 10

    Step 10) - You should mark the circumference with the blade of a knife, as if to create a groove in which to insert the twine.

    Gently pull the crossed ends of the twine and you will have the two cake disks.

    This method helps you split the cake into two perfectly equal layers.

    Italian buckwheat cake recipe step 11

    Step 11) - Fill the surface of the bottom cake layer with plenty of currant or cranberry jam, then cover with the top cake layer. Finally dust with icing sugar.

    The Italian buckwheat cake is ready!

    buckwheat cake - 5

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    Storage

    You can store the buckwheat cake under a cake dome or in a dish covered with plastic wrap for up to 3 or 4 days.

    You can also freeze it, but without the filling. Thaw at room temperature, then cut horizontally and fill with jam.

    Substitutes

    Types of Jam

    As mentioned above, this cake is traditionally filled with currant or cranberry jam. The tart flavor of red berry jam goes well with the strong flavor of buckwheat.

    Blackberry, strawberry, raspberry, or cranberry jam, or a mixture of berries, are also commonly used for this cake. Of course, there is nothing to stop you from using your favorite jam.

    However, we don't recommend a jam that is too sweet. In fact, the acidity of the filling is what makes this cake special.

    In addition to traditional berry jams, apple or plum jams may also work well.

    buckwheat cake - 3

    Buckwheat Cake with Fresh Cranberries

    For an even richer version, or to avoid jam, add fresh or frozen Cranberries to the dough.

    This addition adds a fresh, tart note that can replace the jam or simply enhance it.

    Hazelnuts or Almonds?

    In addition to buckwheat and red fruit jam, the other key ingredient in this cake are the hazelnuts.

    You can grind them into grains or more finely as flour. The texture will obviously change: more rustic in the former case, more refined in the latter.

    Many people substitute almonds for hazelnuts, but the authentic buckwheat cake recipe calls for hazelnuts.

    buckwheat cake - 4

     Vegan Buckwheat Cake

    This is a butterless and eggless version of the South Tyrolean Schwarzplententorte.

    In this Vegan Buckwheat Cake recipe, we naturally replaced butter and eggs with ingredients that would recreate the proper moist but firm texture.

    We simply replaced the butter with 80 g (⅓ cup) of canola oil and the eggs with a liquid ingredient, which could be a vegetable milk (such as almond or coconut milk) or even just room temperature water (250 ml/1 cup). The end result is really good.

    The first step is to put the buckwheat flour in a bowl and whisk it into, say, almond milk.

    Then add the sugar, canola oil, chopped hazelnuts, lemon zest and grated apple, stirring all the time.

    Finally, add the baking powder and stir. In the end, bake and follow the traditional recipe.

    buckwheat cake - 1

    Origins

    Buckwheat cake does not owe its origin to the creativity of some famous alpine pastry chefs, but to the domestic environment.

    In the Alps, especially in South Tyrol and Cadore, buckwheat has always been widespread and for centuries it was the main source of food for the people of the Alps.

    Mixing this flour with a few simple local ingredients gave rise to this popular and delicious cake.

    In fact, Aldo Bertoluzza, an Italian historian born at the beginning of the 20th century, states in his book "De coquina" that between the 16th and 17th centuries a buckwheat cake very similar to the present one was very popular in Trentino.

    buckwheat cake - 6

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Italian Buckwheat Cake

    Authentic Italian Buckwheat Cake

    Silvana Nava
    Buckwheat cake is one of the most delicious and characteristic desserts of Trentino Alto Adige, a region in Northern Italy, where it's called "Schwarzplententorte".
    It's a simple and rustic cake with a special texture and unique taste.
    Traditionally, this cake is filled with currant or cranberry jam. The tart flavor of the red berry jam blends perfectly with the strong flavor of the buckwheat.
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
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    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Italian
    Servings 6
    Calories 569 kcal

    Ingredients
      

    • 150 g buckwheat flour 1 ¼ cups
    • 150 g granulated sugar ¾ cup
    • 150 g hazelnuts 1 ½ cups, chopped
    • 150 g unsalted butter ⅔ cup, at room temperature
    • 3 eggs
    • 1 apple
    • 1 lemon
    • 8 g baking powder 2 teaspoons
    • ⅙ teaspoon salt
    • 250 g cranberry jam 1 cup (or raspberries, blueberries or currants)
    • powdered sugar for decoration

    Instructions
     

    • separate the egg yolks from the egg whites. Add 50 g (¼ cup) of sugar to the egg whites.
    • Whisk the egg whites until stiff and set aside.
    • In another bowl, using an electric mixer, beat the softened butter with the remaining sugar (100 g - ½ cup) and the salt until fluffy.
    • Add one egg yolk at a time, beating until smooth.
    • Add the buckwheat flour and baking powder. Mix the flour well into the egg, butter and sugar mixture.
    • At this point the mixture is quite thick and difficult to work with, which is normal. You can continue to mix with a spatula or spoon.
    • Add the grated lemon zest, the grated apple and the chopped hazelnuts and mix it all together with a spatula.
    • Add the beaten egg whites and gently incorporate with the spatula, taking care not to deflate them too much.
    • Line a 22 cm (9 inch) pan with baking parchment. Pour the mixture into the pan and level it well.
    • Bake in a preheated oven at 180°C (356°F) for about 45-50 minutes. Test always with a toothpick - it should come out completely dry - before removing the cake from the oven.
    • Allow the cake to cool very well. Once cooled, cut it in half horizontally. Let's see how to do it.
    • You should mark the circumference with the blade of a knife, as if to create a groove in which to insert the twine.
    • Gently pull the crossed ends of the twine and you will have the two cake disks. This method helps you split the cake into two perfectly equal layers.
    • Fill the surface of the bottom cake layer with plenty of currant or cranberry jam, then cover with the top cake layer. Finally dust with icing sugar.

    Nutrition

    Serving: 100gCalories: 569kcalCarbohydrates: 53gProtein: 10gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 136mgSodium: 244mgPotassium: 409mgFiber: 6gSugar: 30gVitamin A: 769IUVitamin C: 13mgCalcium: 142mgIron: 3mg
    Keyword Italian buckwheat cake recipe
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    Comments

    1. Sean says

      March 20, 2025 at 9:35 pm

      5 stars
      Ciao Signore!
      This recipe was chosen to help me build a better base for food that is "Senza Glutine", for mia nuora.
      Grazie mille. The recipe was actually lovely.....
      Thank you for sharing your beautiful food ideas with the world and to my home is Australia. Una cosa meravigliosa!

      Reply
    2. Wendy says

      July 16, 2023 at 3:09 pm

      5 stars
      Absolutely fantastic cake, thank you!

      Reply
      • Dee says

        September 15, 2024 at 12:29 am

        5 stars
        I had to substitute almond flour for the hazelnut since that's what I had on hand, but this cake is fantastic! I used a lemon glaze to top it and it was fantastic!

        Reply
    3. Diane Chan says

      April 02, 2023 at 3:08 pm

      5 stars
      Thank you for this recipe. I ended up modifying it for an eggless version, which came out moist and fluffy. Ended up spooning a lemon syrup over the layers while still hot, then cooling them and sandwiching them with whipped cream. Served with raspberry jam.

      Reply
    5 from 5 votes (1 rating without comment)

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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