Buckwheat and blackberry jam cake.

DI Chiara Maci | 5 Apr 2018


Breakfast and snack, we are ready.

A genuine and healthy cake with a simple taste to revalue.

Glutenfree, it’s a cake for eveybody.



140g rice flour

100 buckwheat flour

4 medium eggs

180-200g cane sugar

120g butter

60 ml milk

1 package baking powder

1 pinch of salt

1 blackberry jam jar


– Preheat oven at 180c in static mode.

– Sift baking powder, rice flour and buckwheat flour.

– Beat eggs with sugar and add sifted powders alternating with milk, added gradually.

– Melt butter in a small pot, let it cool down and mix it with a pinch of salt.

– Butter and flour a donut mold 22/24 cm and pour half of dough in it.

– Add blackberry jam and cover with the remaining dough.

– Dust the surface with a little brown sugar and put in the oven for 45/50 minutes.

– Take the cake off, let it cool down and serve!

Photo By Giulia Gattiglia
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