Ingredients for Buckwheat Cake Torta Di Grano Saraceno
- Whole Almond
- 1 1/2 cups buckwheat flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Lemon, Zest Of
- 1 1/2 teaspoons baking powder
- Unsalted Butter
- 1 1/4 cups granulated sugar
- 1 cup milk
- Eggs
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How to Make Buckwheat Cake Torta Di Grano Saraceno
- Preheat oven to 350°F (175°C). Spread 1/2 cup sliced almonds on a baking sheet and toast until golden and fragrant (10-12 minutes). Let cool completely.
- Grease and flour a 9-inch (23cm) springform pan.
- In a food processor, grind the cooled almonds with 1/4 cup granulated sugar until finely ground.
- In a medium bowl, whisk together the ground almonds, 1 1/2 cups buckwheat flour, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, zest of 1 lemon, and 1 1/2 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Gradually add the dry ingredients and 1 cup milk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl with clean beaters, whip 4 large egg whites with the remaining 1/4 cup granulated sugar until stiff, glossy peaks form.
- Gently fold one-quarter of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Let the cake cool in the pan for 10 minutes before removing the outer ring and transferring to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar (optional) and serve. Store covered at room temperature for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
32g
Carbs
9g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Lunch Snacks Eggs Dairy Fruit American Oven European Roast Kid Friendly Kosher Vegetarian Winter Cakes Italian Nuts Grains Dietary Seasonal Pasta Rice And Grains Brunch Taste Mood Sweet Equipment Number Of Servings 4 Hours Or Less
