A classic gluten-free Tyrolean cake, with buckwheat, almond flour and cranberry jam. Perfect for a sweet taste of Trentino.
Whisk the egg yolks with the sugar and cinnamon until light and fluffy.
Add the sifted flours with the baking powder and mix well.
Add the melted butter and water, blending everything together.
Whisk the egg whites until stiff peaks form and gently fold them into the mixture with upward movements.
Line a 20/22 cm diameter cake pan with baking paper and fill it, leveling well.
Bake in a preheated oven at 175/180 degrees for about 40/45 minutes, testing with a toothpick.
Let the cake cool, remove it from the pan and carefully cut it in half.
Spread the jam on one layer and cover with the other, pressing lightly.
Dust with powdered sugar before serving.
20/22 cm cake pan
Baking paper
Electric whisk
Serrated knife
Store in an airtight container for 2-3 days.
Gluten-free recipe, ideal for those looking for a traditional and genuine dessert.
Italia, Trentino Alto Adige
| Energy (kcal) | 264.24 |
| Carbohydrates (g) | 25.91 |
| of which sugars (g) | 14.14 |
| Fat (g) | 15.92 |
| of which saturates (g) | 6.48 |
| Protein (g) | 5.99 |
| Fibre (g) | 3.35 |
| Salt (g) | 0.11 |
