Buckwheat Cake

LE RICETTE DI MICOL
10Ingredients
65Minutes
750Calories

Description

This recipe for Buckwheat Cake uses a blend of buckwheat and regular flour for an altogether unique texture and flavor. Flavored with tonka bean, this cake has a rich vanilla like flavor and is made with no butter. A two layer cake, this Buckwheat C…

ke has a layer of blueberry jam running through the middle. You can make your own blueberry jam or purchase one at your local grocery store. Sprinkle the top with powdered sugar and serve.

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Ingredients

US|METRIC
  • 2 eggs
  • 130 grams raw sugar
  • 1 bean (Tonka, grated)
  • 70 grams vegetable oil
  • 200 grams all purpose flour
  • 100 grams buckwheat flour
  • 150 milliliters heavy cream
  • 2 teaspoons baking powder
  • blueberry jam
  • powdered sugar
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    Directions

    1. Preheat the oven to 180C.
    2. Beat the eggs with the sugar.
    3. Add the grated Tonka bean and the vegetable oil, then, gradually add the two types of flour alternating with the heavy cream, while continually mixing.
    View 8 More StepsDiscover more recipes from Le ricette di Micol

    NutritionView More

    750Calories
    Sodium13% DV320mg
    Fat58% DV38g
    Protein24% DV12g
    Carbs31% DV93g
    Fiber16% DV4g
    Calories750Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat13g65%
    Trans Fat0.5g
    Cholesterol170mg57%
    Sodium320mg13%
    Potassium270mg8%
    Protein12g24%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate93g31%
    Dietary Fiber4g16%
    Sugars35g70%
    Vitamin A15%
    Vitamin C2%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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