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BUCKWHEAT CAKESimple, rustic, the perfect cake for breakfast, even for those who are intolerant to gluten Last month I have changed my life and country - yes, yet again - and now I am ready for a new adventure. Just a month ago, as you know, I was living in London, in a traditional English cottage with 2 adopted cats, four international roommates and a small fridge divided into extra-small named compartments (not to talk about the snails in the toilet) - to give you an idea, it was like on the set of L'Auberge Espagnole, but without sex intrigues and university classes - now, I am living in a small one bedroom flat in Sondrio, Italy, with my ginger cat and a huge fridge that is all mine. Sondrio is a small town surrounded by Valtellina Valley. If I take a look outside the window, I can see the Alpes, high snow-capped mountains and wide green valleys, dotted with small colourful villages. I am just one step away from the famous Route of Terraces, where mountains meet the hills and the land changed in thick forests of Nebbiolo vines and apple trees ready to harvest.Just one little detail: after a year living in London, I didn't take with me a lot of things, but the super cheap Christmas tree. Yes, sir. By train. Just to let you know: I have crossed three European borders and faced the railway police of England, France and Switzerland (which do not joke with checking, trust me) with a tree trunk one meter and half long, covered with fake pine needles and completely wet (because that day, of course, it was raining), without being reported or listed. How did I do that? I don't know. But here I am, living in a 45 mq apartment with nothing but a Christmas tree (!). Turning serious, I moved in Valtellina to work on a new project, which aims at spreading the digital culture among agribusiness enterprises in the province of Sondrio. To immerse myself even more in the atmosphere of the Alps, I began to taste traditional products - I know, a sacrifice - and I tried to cook the most delicious (and calor ones), such as pizzocheri, sciatt and bisciola or "panettone Valtellina". This way, I was struck by the idea of ??using buckwheat instead of white flour. Therefore, here is my new recipe: buckwheat cake with mixed fruits jam. A soft and light morning threat to get started a new day.Buckwheat flour is a great substitute for those who are intolerant to gluten. Warning, the following mixes both with and buckwheat flour, but it is possible to make it gluten-free, using only buckwheat flour. Serves: 8Preparation time: 40 minutesCooking time: 45 minutes Ingredients: 150 g buckwheat flour 50 g with flour type 00 125 g butter, softened125 g brown sugar3 medium eggs 6 g baking powder Seeds of a vanilla bean 250 g mixed fruits jamIcing sugarMethod: 1. Preheat oven to Gas Mark 4 / 180° degrees and butter a baking dish about 28 cm in diameter.2. In a large bowl or electric mixer, stir (or beat at a medium speed) the butter and sugar until you get a smooth mixture. 3. Separate the yolks from the whites and add the yolks to the mixture, one at a time. Make sure each egg is well blended before adding the next one. Split open the vanilla pod and pour the seeds into the mixture. 4. In a separate bowl, sift the flours and baking powder. Then gradually add the dry ingredients to the wet ones and mix well until combined. 5. Next, whisk the egg whites with a pinch of salt, then add them to the mixture, gently stirring with a wooden spoon, from the bottom upwards. 6. Bake for 45 minutes until a toothpick inserted in the sponge comes out clean. 7. Once cooked, take it out from the oven and let it cool down for 10 minutes on a wire rack. 8. Take the cake out of the pan and place on a clean working surface. Cut it in half and pour the jam onto the bottom layer, extending it from the centre to the outlines. Add the top layer and sprinkle with icing sugar. ................
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