Italian Buckwheat Cake

Italian Buckwheat Cake

This Italian buckwheat cake is from the Alpine region of Italy where the locals speak German. The name in German is Buchweizentorte and in Italian; Torta di Grano Saraceno, this is one the most famous cakes in the area (alto Adige), a nutty buckwheat sponge filled with berry jam (usually raspberry, blueberry or blackcurrant). This buckwheat recipe can be made with ground almonds or ground hazelnuts and in true Italian style sprinkled with a veil of icing sugar. To achieve the perfect moist buckwheat cake I have made this cake both with Greek yoghurt or a grated apple depending on what I have on hand. I love this cake as a breakfast cake or afternoon treat.

Takes = 15 mins prep.
Bakes = 45 mins
Makes = 20cm round


  • Unsalted butter – 150g (about 1/2 cup + 2 tbsp)
  • Castor Sugar - 150g divided  (3/4 cup)
    *separate 50g (1/4 cup) to whip with the egg whites
  • Eggs (separated) – 3
  • Buckwheat flour – 150g  (1 cup)
  • Ground Almonds or hazelnuts – 150g (about 1 cup)
  • Baking powder – 1/2 tsp
  • Greek yoghurt – 120g (about 1/2 cup)
  • Vanilla Extract – 1/2 tsp
  • Jam Filling: Raspberry – 1-2 tbsp
  • Icing Sugar – 1 tbsp


  1. PRE-HEAT oven to 160˚C fan, Gas Mark 3.
  2. BUTTER and line a 20cm spring form round cake tin
  3. CREAM the butter and then add the sugar (except for 50g) and whip till fluffy
  4. ADD vanilla extract
  5. SEPARATE the eggs and break the whites into a medium bowl and set aside to use later.
  6. BEAT in egg yolks into the mixture until creamy
  7. ADD in the yoghurt.
  8. COMBINE – almonds and buckwheat flour and whisk together then add to the mixture
  9. BEAT in a separate bowl the egg whites with 50g sugar until soft peaks are formed
  10. FOLD in the egg whites until combined. This mixture is rather thick.
  11. POUR  into your prepared tin and smooth over the top with an icing spatula.
  12. BAKE for 40-45 mins
  13. COOL for 5-10 minutes in the oven covered with a cloth and the oven door left open.
  14. REMOVE the cake from the oven and allow to cool completely before removing the cake from the tin.
  15. ONCE cooled cut through the centre of the cake place the top layer to one side and spread jam over the cut edge of the base layer. Place the top layer back on top of the jam and sprinkle with a veil of icing sugar.

Sue Maree P Baking Tips

  • Greek yoghurt – you could add one large grated apple instead.
  • Ground almonds could be swapped out for ground hazelnuts.
  • Flavours – you could add in 1/2 tsp ground cinnamon, a little orange or lemon zest.
  • Jam filling – raspberry jam could be substituted for another berry jam or even orange marmalade; not authentic but would taste great. I used this on my buckwheat cupcakes.