A very simple and genuine recipe, a light and fluffy hazelnut and buckwheat cake with a jam filling.
A delight for the palate, delicate and tasty.
Tags
Recipe categories
Difficulty
Preparation time
15 minutes
Cooking time
40minutes
Nutrition table
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Chef
Ingredients
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Eggs
Value
3
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Milk or a jar of Yoghurt
Value
120 ml
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Seed oil
Value
100 ml
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Flour type 00
Value
100 g
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Buckwheat flour
Value
120 g
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Hazelnut flour
Value
50 g
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Baking powder
Value
12 g
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Brown or caster sugar
Value
150 g
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Raspberry jam
Value
q.b.
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Vanilla extract or vanillin
Value
q.b.
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Grated lemon peel
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q.b.
Title
Step di preparazione:
Preparation steps template
Short
Preparation steps
Description
Grease and flour a cake tin with a diameter of 22-24 centimetres.
Description
Whip the whole eggs with the brown sugar, lemon zest and vanilla until light and very frothy.
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Still whipping, pour in the milk or yoghurt, oil and continue whipping until all ingredients are incorporated.
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Sift and mix 00 flour, hazelnut flour, buckwheat flour and baking powder.
Description
Add the powders to the frothy mixture a little at a time with a gentle bottom-up movement and pour the mixture into the cake tin.
Description
Bake the cake in a static oven, previously preheated to 175°, for about 40 minutes. At the end of baking, do the toothpick test.
Description
Once the cake is out of the oven, let it cool and cut it into two parts to obtain two disks and add the jam filling.
Description
Place the completed cake on a serving plate and sprinkle the entire surface with icing sugar.
Title
INGREDIENTS FOR 4 PERSONS