Buckwheat cake with blackberry jam
Buckwheat cake filled with blackberry jam, perfect for breakfast or the 5’ o clocks tea.
Yields: 8/9 
Prep: 15Min ~ Cooking Time: 25Min 
Diff: Easy
- 140g Sugar
- 3 Eggs
- 150g All purpose flour
- 100g Buckwheat flour
- 50g Almond flour
- 16g Baking powder
- 100ml Latte
- Pinch of Salt
- Pinch of Cinnamon
- 3tbsp BlackBerry jam
Info
Yields: 8/9 Prep: 15Min ~ Cooking Time: 25Min Diff: Easy
Ingredients
- 150 Butter, room temperature- 140g Sugar
- 3 Eggs
- 150g All purpose flour
- 100g Buckwheat flour
- 50g Almond flour
- 16g Baking powder
- 100ml Latte
- Pinch of Salt
- Pinch of Cinnamon
- 3tbsp BlackBerry jam
Introduction
I’ve eaten this cake for the first time in a lovely bistrot in Turin called “Berlibarbis” (meaning “mouthwatering”). I loved the combination of flavors, from the sweetness taste of the cake to the sourness of the blackberry jam. Buckwheat flour makes this cake genuine and comforting, perfect for the 5’ o clock afternoon tea.
Directions
- In a mixer, cream together the sugar and the butter.
- Sperate egg yolk and egg white and add to the butter mixture the yolks, one at a time, until pale and soft.
- Sift the flours with the baking powder and the cinnamon. Fold them in the mixture of butte, sugar and yolks. Add the milk and stir gently, until everything is combined.
- Beat the egg whites with a pinch of salt until form stiff peaks. Add them to the mixture.
- Butter and flour a 22cm diameter baking tin and pour in the batter. Bake at 180 degrees for about 25min. Once cooked, let the cake chill into the oven for about 5 minutes.
- Cut the cake in half and spread the jam all over the bottom half. Put the top back on and sprinkle with icing sugar.
