NAKED TO RIBES
My friend Enrica of the blog “The sun in the kitchen” is the worthy ambassador of TORTA DI GRANO SARACENO.
She lives in Trentino, in Predazzo for the sake of accuracy, surrounded by a surreal panorama! Far away from the tram trams of the big cities, where still the unspoiled landscape preserves the wonder that nature has created! I’m sincere, I have a bit of a healthy envy to her: waking up, opening the window and being a valley enchanted in front of her eyes is not lucky to everyone!
Today, that the CALENDAR OF ITALIAN FOOD, leads us to the discovery of the GRANO SARACENO CAKE, Enrica will reveal everything about this delicacy directly on the AIFB site. The buckwheat cake is a characteristic recipe for the regions of northern Italy, especially in Trentino Alto Adige. The buckwheat for its nutritional characteristics resembles a cereal, but is actually a herbaceous plant of the Polygonaceae family. Small, heart-shaped beans are used for soups and salads, while gluten-free flour can be obtained from the same, which is great for home-made cakes or pasta, for example, the famous “pizzoccheri”. Having the good fortune to work in a stone mill, the Ancient Molino Santa Chiara of Ascoli, I know this flour that we habitually produce and sell in the store. Its slightly dark, almost greyish color, the inebriating scent, and the strong and intense flavor make it a flour with unique characteristics.
The buckwheat cake, typical of Trentino, is often stuffed with jam, currant, or berries, typical fruits resistant to stiff temperatures. The recipe that I share with you today, in honor of the national day of TORTA DI GRANO SARACENO, has long been transcribed in my recipe book, I do not remember its origin, but peeking a little on the net, I noticed that for its ingredients it is Common to many others. For filling, I decided to use a currant jam, not easy to find, but with its slightly pungent flavor, it creates an excellent contrast to flavors. Then just have to get good buckwheat flour and try this cake, easy and gourmet will be perfect for your breakfast!
NAKED TO RIBES
- 300 g of buckwheat flour,
- 100 g flour “00”,
- 300 g soft butter at room temperature,
- 6 eggs,
- 300 g of cane sugar,
- 1 instant yeast bag for sweets,
- The seeds of a vanilla berry.
- A jar of 250 g of jam selected from currants, blueberries, sea or berries, Velvet sugar for the final decoration.
Install the butter with 150 g of sugar until you get a soft cream. Apart from sifting the flour and yeast. Separate the egg yolks from the albumin, keeping them aside.
Take the butter cream, add a yolk at a time and mix well before adding the next yolk, put the cream for ten minutes until you get a soft and spicy texture.
Take back the blades, add 150 grams of sugar to them and apply them firmly to snow. With the aid of a spatula, add the sifted flour first to the butter cream, and then the snow-fed blades, mixing them all with caution downwards.
Pour the mixture into a hollow mold of about 26 cm previously baked and floured. Level the mixture with the help of a spatula and bake at 80 ° C for about 50 minutes, always stirring the needle before extracting the cake from the oven. Once cooked, fry and cool on a grating.
When the cake is completely chilled, cut it in half and stuff it with the currant jam. Ultimate spraying the surface with a generous powdered powder coating …. and good snack!