Torta di Grano Saraceno: Buckwheat Jam Cake
This cake from the Trentino-Alto Adige region is one of northern Italy’s most popular sweet treats. It’s made with fabulously earthy buckwheat flour plus almond or hazelnut flour, which gives it a rich nuttiness. Nut flours are available in most supermarkets, or you can simply grind either blanched almonds or hazelnuts in a small food processor until the mixture resembles fine sand.
The cake is perfect topped (or even filled) with a tart jam, like red currant jam, which cr
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