Torta di grano saraceno / Buckweizentorte (buckwheat cake filled with lingonberry jam) – Alto Adige
Discover the flavors of Trentino Alto-Adige with Torta di grano saraceno—a buckwheat cake filled with lingonberry jam, perfect for dessert. Enjoy this comforting treat that's gluten-free and...
Ingredients
- 250 grams butter , room temperature
- 250 grams sugar
- 6 eggs, yolks and white separated and brought to room temperature
- 250 grams buckwheat flour
- 250 grams ground almonds (can substitute walnuts or hazelnuts if preferred)
- 16 grams (1 tablespoon) baking powder
- 1 vanilla bean , seeds removed
- Lingonberry jam (can substitute blueberry or raspberry jam)
- Icing sugar for sprinkling
- Whipped cream , to serve
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