The Buckwheat flour is a must-have here in northern Italy, especially in the alps where this kind of flour is widely used for both sweet and savory dishes. This is a basic recipe for a Spongy cake perfect for an easygoing breakfast. Remember you can stuff the cake with your favorite jam, remember that the jams traditionally used for this cake are blueberries and raspberries. Let’s see the Recipe!
- Preparation time15 Minutes
- Cooking time45 Minutes
- Serving8 Slices
- 150 gCaster Sugar
- 200 gBuckwheat Flour
- 130 gSunflower Oil
- 1 teaspoonBaking Powder
- 1 teaspoonVanilla Extract (or similar)
1- Preheat the oven to 325°F/180°C; Line a 7 inch springform cake pan with parchment paper or grease it with cooking spray (you can use a larger one up to 9 inch, keep in mind the cake will take less minutes to cook). Set aside.
2- Put the Eggs and the Sugar in a large bowl, whip the ingredients with a hand mixer for few minutes, until soft and whitish.
3- Pour the Sunflower Oil, mix again at slower speed until smooth.
4- Add the Buckwheat Flour, Baking Powder and Vanilla Extract, mix again at slow speed until smooth and well combined.
5- Pour the mixture into the cake pan. Bake the Buckwheat Cake for about 45 minutes or until a skewer inserted in the cake comes out clean.