Buckwheat cake

A new simple and more or less health cake. Not as healthy as other cakes I have published, as there is butter and eggs in there, but much healthier than the cakes you’d buy at any coffee shop.
This cake is a take on a typical South Tyrolean cake which uses about 3 times the eggs and the butter I put in my version. I was happy with the result which didn’t sacrifice much on taste and is much less rich than the original version.
The buckwheat gives the cake a rich and aromatic flavor that works great with a slightly acidic marmalade and a scoop of vanilla ice cream or whipping cream.

I entered this cake in foodfrenzy June recipe challenge, please vote for me here!

Buckwheat cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 6 Servings

Buckwheat cake


  • 1 cup buckwheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup almonds
  • 1 stick butter
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup prunes soaked in water
  • 2 tsp baking powder
  • 3-5 spoons jam, preferably something not too sweet


  1. First put the almonds with the sugar and the flours in a food processor and chop until the almond where finely ground.
  2. Then add the butter, the prunes and the eggs and again mix until the prunes are finely chopped and the eggs are well combined with the batter
  3. Finally, add the baking powder and enough water of the water used to soak the prunes to make the batter fluid, but not liquid.
  4. Pour the batter in an oven dish lined with parchment paper and place in a 375 F oven for about 50 minutes or until a toothpick inserted in the middle of the cake comes out dry.
  5. Take the cake out of the oven dish and let it cool down. When the cake is completely cold, cut the cake in half and spread the jam in the middle. Reassemble the cake and let it rest overnight, so that the cake can absorb the flavor of the jam. I used orange jam, but things like lingoberry or plum or rhubarb jam should also work great.
  6. If you like it, you can sprinkle the cake with powder sugar.

The cake ends up being not too sweet and is perfect for breakfast or with tea. For a dessert I’d suggest serving the cake with a scoop of ice or some whipped cream.

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13 Responses to Buckwheat cake

  1. Sandra says:

    Wonderful cake, I never made cakes with buckwheat, only Pizzoccheri..this looks beautiful Pola..very well done!!!

  2. Pola says:

    No idea Buckwheat Cake was so unusual here! It is for sure very tasty!

    @Manu: I had problems finding buckwheat flour until I checked the bulk section. There they had all sorts of cereals flours, but not sure if this is the same thing we get in Italy, it works for the cake though. I guess if the flour is too dark you can always cut it with white flour…
    @Kimby: welcome!
    @Kate: Thanks! I am trying to improve my photography but still have a long way to go!

  3. Pola, your cake looks yummy-good!! And the photos are awesome!

  4. Quay Po Cooks says:

    I have buckwheat but do not know what to do with it. My hubby asked me to buy but he never get to use it and went off on a biz trip. Now I know I can make this healthy cake:D

  5. Erin says:

    Buckwheat cake? Never would have thought of trying that. Great idea – and anything to make cake healthy is a good thing!

  6. Nicole says:

    This cake sounds amazing, and healthy!! I think I would love it for breakfast or snack!

  7. Juanita says:

    Buckwheat, prunes and jam…what a lovely and unusual combination of cake ingredients!

  8. Manu says:

    I agree with Paolo… South Tyrol is one of the most beautiful places in the world… and I have so many happy memories of it! I love buckwheat flour but the one I found here is very strong in flavor… did you manage to find a "normal" one there (I mean, like the one you'd use for pizzoccheri)? I need to check in our "Little Italy" again!!! This cake sounds amazing!

  9. Paolo says:

    Hi Pola, I love buckwheat flour and I love South Tyrol – one of the most beautiful places in the world. I definitely want to try this recipe!

    Good luck for the foodfrenzy challenge, I'll go vote when voting starts, on the 15th.

  10. Roxana GreenGirl says:

    Hi Pola,
    the cake sounds way much better than the store bought ones. I'm intrigued by the buckwheat flour. never tried it before.
    Thanks for sharing, going to look at the store for some flour

  11. Kimby says:

    Hello, Pola! I'm visiting from basilmomma's blog hop. 🙂 Just added you to my favorites — you have SO many delicious recipes, plus I enjoyed your perspectives.

    When I read your profile, I thought the skyline looked familiar — I'm originally from MN. Now, I live in Oklahoma less than 30 miles from a "little Italy" area — the town's motto is "Home of Cowboys and Italians!" 🙂

    Your Kitchen Essentials Shop is a GREAT idea!

  12. Nami @ Just One Cookbook says:

    Hi Pola! The other day I saw buckwheat flour post on Biren't site and now you are making another yummy dish with buckwheat flour. Looks delicious!

  13. Biren @ Roti n Rice says:

    I love buckwheat but have never tried it in a cake. This cake sounds delicious with the marmalade filling!

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