{"id":22637,"date":"2019-10-19T18:36:07","date_gmt":"2019-10-19T16:36:07","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=22637"},"modified":"2026-01-31T15:51:41","modified_gmt":"2026-01-31T14:51:41","slug":"buckwheat-pumpkin-cake","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/buckwheat-pumpkin-cake\/","title":{"rendered":"Buckwheat pumpkin cake with almonds. An Italian gluten-free pantry cake"},"content":{"rendered":"

As I placed the ingredients for the pumpkin cake on the table, this is the right recipe for those who, like me, prefer sweet but not too sweet desserts. Although I indulge in obscenely sweet treats like meringues filled with cream every now and then.<\/span><\/p>\n

What desserts do you prefer?<\/span><\/p>\n

The answer depends on the occasion, of course. Still, in general, for parties, I prefer absurdly sumptuous desserts or simple cakes. I especially like those that require a short list of ingredients and can be prepared using just one bowl and little else, like this pumpkin cake.<\/span><\/p>\n

Among my favorite cakes to make and eat, I have no doubt in putting <\/span>apple pie<\/span><\/strong><\/a>, <\/span>tarts<\/span><\/strong><\/a>, and <\/span>classical ciambelle della nonna<\/em><\/span><\/strong><\/a> on my list. They remind me of my childhood, the flavors I grew up with.<\/span><\/p>\n

I can still see my grandmother tying on one of her flowered aprons, preparing the bowl, weighing the ingredients, and, in a few minutes, a delicious aroma coming from the oven.<\/span><\/p>\n

I also love desserts that require fruit, <\/span>in the filling<\/span><\/strong><\/a> or in the dough, like this pumpkin doughnut.<\/span><\/p>\n

Simple, not too sweet, and a little rustic<\/span><\/strong>. And gluten-free too!<\/span><\/p>\n

 <\/p>\n

\"Buckwheat<\/p>\n

My Buckwheat pumpkin cake<\/span><\/strong><\/h4>\n

This buckwheat pumpkin cake is tall, soft, and moist.<\/span><\/p>\n

It looks like one of those traditional Italian South Tyrol cakes I can’t resist.<\/span><\/p>\n

The toasted almonds, chopped somewhat coarsely with a knife, add a crunchy note that I recommend you not forget. Alternatively, you can also use walnuts or hazelnuts.<\/span><\/p>\n

I also add a pinch of cinnamon to the mixture, which goes well with pumpkin, but if you prefer, you can use nutmeg and cloves instead.<\/span><\/p>\n

There is no filling here, but if you like the idea, you can cut the cake horizontally and spread a thin layer of jam or chocolate spread between the two layers to make a filled cake. The recipe is <\/span>naturally gluten-free<\/span><\/strong> because, in addition to buckwheat flour, it contains ground almonds and potato starch (cornstarch is also fine).<\/span><\/p>\n

Finally, if you add a dollop of whipped cream, you can also serve it as a dessert after dinner. My mother-in-law would tell you to do so.<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

Long live pumpkin<\/span><\/h5>\n

If you like this ingredient, you can find all my pumpkin recipes <\/span>HERE<\/span><\/strong>.<\/span><\/a><\/p>\n

Keep in Touch<\/b><\/h5>\n