preloder

Torta di grano saraceno (buckwheat cake)

Ingredients

  • 250 g buckwheat flour
  • 250 g sugar
  • 250 g butter
  • 250 g ground almonds
  • 6 eggs
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 500 g red berry jam
  • icing sugar

Preparation

  1. Cream together the butter with half of the sugar.
  2. Add the egg yolks one at a time. Add the flour, vanilla sugar and the ground almonds. Whisk the egg whites, gradually adding the remaining sugar.
  3. Gently fold into the mixture. Pour into a buttered and floured spring form cake tin. Cook in a pre-heated oven at 180° for 45 minutes.

enoteca

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