Buckwheat cake recipe is one of my favorite flavors of South Tyrol.
It tastes of cold wind, clear skies, and simple flavors.
I cut the cake, choose my slice, sit down and sink my teeth into it. These are days when thoughts follow one another as fast as clouds driven by a mischievous wind.
I have hung up my hunger for life.
As if such a precious gift could be put away and forgotten.
Meanwhile, time passes. Indeed, it flies.
How much importance do you give to the time that goes?
Have you ever get a jump?
I thought I would start the year with a new, exciting work adventure, but I made the wrong choices.
I left everything for a new path, but my “jump” failure.
Now I have to accept that I was wrong and start again.
I am sad and depressed; I thought of 2019 as a memorable year but, instead, I feel a great weight on my shoulders and tears in the back of my eyes.
How do you start a new year feeling tired? I need to rethink my life and work.
Also like freelancer of words and flavors.
Of stories about people and everyday facts that I want to live as great adventures.
After all, life is a journey, and a large part of its beauty lies not so much in seeing and doing amazing things as I believe, in experiencing enchantment and joy in the face of all things. Small and great.
Emilio Salgari, one of the greatest Italian writers of adventure books, never visited the places he describes in his novels.
The journey begins in our minds. How many things depend on how we want to live and see what we have around us.
Life is too short to be lived in a mediocre way.
It is too beautiful to dress it up with complaints. It is too precious to fill it with excuses and postpone happiness, and it is the only life we have.
If I had, if I could. I want to change my point of view.
I have been baking buckwheat cake for weeks.
I love the Alps and how they make me feel. And this craving for buckwheat cake expresses my desire to feel good and for simple things.
The cake will be nothing but crumbs in no time at all. Of life too.
In the meantime, what do you do: live or let live?
Every day I should wake up with the desire to bite life and cake. Even if these days are hard, I wake up tired and sad.
The hunger for life is a great gift, but suddenly, after a hungry life, I feel lethargic.
I hope you will be in the right mood to cook my Buckwheat cake.
I can say that this cake, which I have made for Casa Nora’s breakfasts over the years, has earned the distinction of being one of my favorite cakes. I think on a par with the Nutella ciambella of Romagna.
For a good result, follow the exact proportion of the ingredients and the steps in the process. It is a gluten-free cake.
Buona vita, Monica
Keep in Touch
- To receive unpublished recipes, tips, and food stories, sign up for the Tortellini&CO newsletter. You can disable it anytime.
- Follow me onInstagram, Pinterest and Facebook.
Excellent for breakfast and merenda.
Good in all seasons, from January to December.
I have tried it with raspberry, strawberry and even blueberry jam. But it is at its best with woodland fruit jam (all in the same jar).
It keeps for several days.
Buckwheat cake recipe
round mold, 24cm diameter
List of Ingredients
buckwheat flour, 150 g
finely ground almonds, 80 g
brown sugar, 150 g
milk, 100 g
cake’s yeast, 6 g
normal eggs, 2
olive oil, 50 g
rum, 1 teaspoon
1 pinch of ginger powder
1 pinch of salt
for the filling: approx. 300 g blueberry jam
In a bowl, beat the eggs with sugar using an electric whisk.
Add oil to the eggs a little at a time without stopping to whisk.
Add almonds, flour, baking powder, salt, ginger, rum, milk, and mix again with an electric whisk.
Bake in a preheated oven at 180 degrees for about 50 minutes.
Let cool completely before removing from the mold.
Cut in half for filling.
Sprinkle with icing sugar.