With the scents of South Tyrol, this cake will win you over at the first taste! Try it for breakfast, but also after dinner with a scoop of ice cream
There buckwheat cake with blueberry jam It is a sweet of South Tyrolean tradition that you can often find on the tables of hotels and bed and breakfasts for breakfast. Easy and quick to prepare, it has a decisive flavor, not at all cloying and a soft and soft consistency, perfect for the summer.
Buckwheat, naturally gluten free
The main feature of this cake is to be made with the buckwheat, a pseudo-cereal of the Polygon family, naturally gluten-free. The cake made with buckwheat flour is for this reason perfect for all those who suffer from celiac disease or intolerance to this wheat protein. In addition, buckwheat is rich in iron and magnesium, fiber and an important flavonoid, the rutin, which contributes to the elasticity of blood vessels, reducing the risk of bleeding.
Homemade blueberry jam
To make one blueberry jam easy and fast, get yourself 1 kg of blueberries, 400 g of brown sugar and a limonis. First, leave the blueberries, washed and dried, in a bowl with the juice of the squeezed lemon, a little grated peel and sugar. Stir and leave to flavor for at least three hours. Then transfer everything to a pot and cook for 35 minutes. Pour into the already sterilized glass jars, close and leave them upside down to obtain the vacuum.
The recipe for buckwheat cake with blueberry jam
Ingredients
250 g buckwheat flour, 6 eggs, 200 g brown sugar, 1 tablespoon of powdered sugar, 250 g shelled almonds, 200 g blueberry jam, 250 g butter, 1 bag of baking powder.
Method
First let the butter soften at room temperature and then add it with the sugar, stirring until a cream has formed. Stir in the egg yolks one at a time, then add the flour, baking powder and ground almonds. Whisk the egg whites and add them gradually to the mixture with the flour and mix well. Grease a pan, flour it and pour the mixture. Bake in a hot oven at 180 degrees for 45 minutes. When it has cooled, cut it in half and stuff it with the blueberry jam. Replace half of the cake, sprinkle with icing sugar, add it with a scoop of ice cream and serve.
