Buckwheat Cake – South Tyrolean Classic with Tradition

Calories & Effort

• Calories per piece (for 12 pieces): approx. 420 kcal
• Working time: approx. 40 minutes
• Total time: approx. 2 hours (including baking time and cooling)
• Servings: Makes approx. 12 pieces

Ingredients

For the dough:

• 250 g butter (soft)
• 250 g sugar
• 6 eggs
• 300 g buckwheat flour
• 200 g hazelnuts (grated)
• 1 pkg. baking powder
• 100 g breadcrumbs

For the filling and decoration:

• 150 g cranberry jam
• 2–3 tbsp rum water (optional)
• Powdered sugar (for dusting)

Preparation

1. Prepare the dough

1. Beat the butter with the sugar in a large bowl until the mixture is light and fluffy.
2. Add the eggs one by one, mixing until each egg is fully incorporated.
3. In a separate bowl, mix the buckwheat flour, grated hazelnuts, baking powder, and breadcrumbs.
4. Add the dry ingredients to the egg mixture and stir everything into a smooth dough.

2. Baking

1. Grease a springform pan (approx. 26 cm diameter) and line it with baking paper.
2. Evenly fill the dough into the pan and bake in a preheated oven at 140–160 °C (top/bottom heat) for approx. 50–60 minutes until the cake is golden brown and a skewer comes out clean.
3. Let the cake cool completely.

3. Fill and decorate

1. Carefully remove the cake from the pan and cut it horizontally in half.
2. Optionally soak with some rum water and spread the bottom half with cranberry jam.
3. Place the top half on top and spread again with rum water and jam.
4. Dust with powdered sugar and serve.

Pro Tips for the Perfect Buckwheat Cake

1. Buckwheat flour:
   This flour has a strong, nutty flavor. You can complement it with chestnut flour for a particularly rustic touch.
2. Dough consistency:
   The dough should be thick but smooth. If it is too stiff, you can add 1–2 tbsp of milk.
3. Varying the filling:
   Use rose hip or currant jelly instead of cranberry jam for a fruity variation.
4. Rum water:
   For a more intense aroma, you can replace the rum water with cherry brandy or Amaretto.
5. Serving tip:
   The cake tastes particularly good with a dollop of whipped cream or a scoop of vanilla ice cream.

Food Knowledge: Buckwheat and Hazelnuts

Buckwheat

• Buckwheat is not a grain but a knotweed plant. It is gluten-free and particularly rich in nutrients such as magnesium and fiber.
• Its nutty flavor fits perfectly into alpine cuisine and is a typical ingredient in South Tyrolean desserts.

Hazelnuts

• Grated hazelnuts give the cake an intense nutty note.
• Freshly ground nuts provide the best aroma. Lightly roast the nuts before grinding to intensify the flavor.

What Can Go Wrong – And How to Fix It?

1. Cake is dry:

   • Cause: The cake was baked too long or the dough was too stiff.
   • Solution: Adhere to baking time and loosen the dough with a little milk if necessary.

2. Dough is sticky:

   • Cause: The dough was not mixed evenly or the cake was not in the oven long enough.
   • Solution: Thoroughly fold in the dry ingredients and perform the skewer test before removing the cake from the oven.

3. Cake breaks when cutting:

   • Cause: The cake was not completely cooled.
   • Solution: Let the cake cool completely before cutting. Use a sharp knife.

4. Jam leaks out:

   • Cause: Too much jam or pressing the layers too hard.
   • Solution: Apply jam thinly and carefully assemble the layers.

History of the Buckwheat Cake

The buckwheat cake, also known as "Schwarzplentener Kuchen," is a traditional dessert from South Tyrol. Buckwheat, known as "Schwarzplenten" in South Tyrol, has been cultivated in the region since the 16th century and served as an important staple food, especially in the mountains. The nutty flavor of buckwheat perfectly complements the fruity sweetness of cranberry jam, making this cake a true delight that reflects alpine cuisine.

Why Love This Recipe?

The Buckwheat Cake is not only gluten-free but also a piece of South Tyrolean history. Its rustic flavor, combined with the freshness of the jam, makes it an essential dessert for connoisseurs. With this recipe, it is guaranteed to succeed!

Interactive Conclusion

How did your Buckwheat Cake turn out? Have you tried your own variations or have questions about the preparation? Leave us a comment – our cooking expert is happy to assist you!