Buckwheat apple cake with almonds

Friday, February 24, 2017

Buckwheat apple cake with almonds

It’s been a long time since I wanted to make this buckwheat apple cake with almonds, I just missed the right springform cake pan because my favorite one broke over a month ago and I had difficulty finding another one just like it.

I’m rather methodical and I wanted a baking pan with exactly the same features of my old one: a small diameter so I can develop my cakes higher, removable sides and a hinged opening because this is so useful to me and I don’t risk to ruin my cakes when I turn them out from the baking pan.

After having gone around all the shops nearby without finding what I was looking for, I made up my mind to search on the web, so I find Lionshome, a research platform devoted to home furnishing and lifestyle where you can find all you need for your home, your kitchen and your garden: from furniture to white goods, until smallest accessories.

I didn’t know Lionshome yet, I find out that this is a reference portal for Home & Living in Europe, its headquarters are in Berlin, but it is present locally in 10 different Countries.

I felt like Alice in Wonderland surfing this site and, in a moment, I found the perfect baking pan for my buckwheat apple cake with almonds.

My searching on Lionshome was very simple thanks to the well-organized catalogue and to the very efficient filters that allowed me to identify quickly my baking pan among many offers of products selected in more than one thousand shops including specialized suppliers, little boutiques and new designers.

Surfing this site you can also find useful inspiration to make your home nicer and comfortable and avail yourself of the suggestions of an expert interior designers’ team.

It’s also possible to keep up-to-date with the last trends thanks to a network that offers an overview from selected lifestyle blogs where you can range among different subjects and also looking for some ideas for tasty recipes.

For a cuisine lover as I am, this platform is an irresistible gem and, at the end, in addition to my perfect baking pan, I bought some other accessories that I absolutely needed, so I could choose among many models and different prices.

And now that I finished with my shopping, with satisfaction I can share with you my recipe of the buckwheat apple cake with almonds…

Some tricks before directions 

Buckwheat apple cake with almonds is a traditional recipe from Trentino Alto Adige (a northern Italy region).

There are different versions of this cake, the most common is “schwarzplententorte” that is filled with cranberry jam, and the one I’m going to show you, called “schwarzplentenapfelschitten”, the buckwheat apple cake.

Originally there wasn’t almonds in the dough of these cakes, their recipes get improved and developed in more contemporary versions.

Buckwheat cake is gluten free and when just out of the oven is very friable, for this reason you better make it in advance.

The day after it became more compact and it’s easier to slice it halfway if you want to fill it with some jam. 

In Trentino Alto Adige it’s often served with some whipped cream.

Buckwheat apple cake with almonds recipe

Preparation time: 20 minutes
Cook time: 55 minutes
Calories: 295 per serving

 Ingredients - Serves 10

(baking pan 18 cm diameter)

125 gr buckwheat flour
125 gr almond flour
125 gr sugar
125 gr soft butter
3 eggs
8 gr baking powder
A pich of salt
Grated zest of an organic lemon (or cinnamon powder as required)
An apple and a half

 For apples

2 tablespoons of lemon juice
1 teaspoon of sugar


2 teaspoons of honey
1 teaspoon of hot water 


In a big bowl cream soft butter with egg yolks and one half of the sugar.

Beat egg whites with the other half of sugar until stiff peaks form.

Rinse and dry apples, remove cores.

Cut one half of an apple into slices thick about 3-4 mm and put them in a bowl with a teaspoon of sugar and 2 tablespoons of lemon juice, mix kindly, cover with a dish and keep aside (you will use them at the end to cover the top of the cake).

Peel the other apple, cut it into quarters and then into pieces thick about 2 cm, put them in a bowl, cover with a dish and keep aside.

Heat the oven at 180°C in conventional mood.

Add to the butter cream your flours, salt, baking powder and the grated zest of the lemon, mix until you obtain a rather thick but uniform mixture.

Add to the dough about half of the whipped egg whites mixing with movements from the bottom to the top and rotating the bowl, in the same way add also the second half of the eggs whites trying not to deflate them, at the end add the apple pieces you kept aside before.

Grease with butter and dust with flour your baking pan, transfer your dough in it and place the apple slices on the top.

Put the cake in your preheated oven and bake for about 55 minutes (use the toothpick test).

Allow your buckwheat apple cake with almonds to cool completely before to turn it out, optionally, you can make the apple slices shiny on the top brushing them with two teaspoons of honey diluted with one of hot water.

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