Buckwheat Cake with Fidelini and Raspberry Jam 🍰
A rustic, original, and gluten-free dessert, perfect for surprising at the table!
The buckwheat cake with fidelini and raspberry jam is a traditional recipe revisited in an original way. A soft and rich dessert, suitable even for those following a gluten-free diet (check that the fidelini are gluten-free), perfect for breakfast or as a dessert accompanied by a generous spoonful of whipped cream. The presence of cooked pasta inside the dough gives a unique, surprising, and very tasty texture 😍
📝 Ingredients for 6 people
- 250 g of soft butter
- 5 whole eggs
- 250 g of granulated sugar
- 100 g of fidelini (type of thin pasta) already boiled
- 150 g of buckwheat flour
- 200 g of raspberry jam
- Whipped cream (to serve, optional)
👩🍳 Step-by-step preparation
- In a large bowl, whip the soft butter with the sugar until you obtain a light and fluffy cream.
- Add the eggs, one at a time, continuing to mix until fully incorporated.
- Add the boiled fidelini and mix the batter well.
- Finally, add the buckwheat flour and mix until you obtain a homogeneous batter.
- Pour the batter into a buttered and floured cake pan or one lined with parchment paper.
- Bake in a preheated static oven at 180°C for about 1 hour.
- Allow the cake to cool completely. Slice it in half and fill it with the raspberry jam.
- Serve with whipped cream on the side, if desired.
💡 Delicious tip
You can substitute the raspberry jam with blueberry or currant jam for an even more original touch!
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
