Recipe for gluten-free Schwarzplententorta

Written by on April 16, 2021 in Gastronomy, Recipes

delicious buckwheat cake

Recipe for gluten-free Schwarzplententorta: delicious and healthy

The origin of Schwarzplententorta (TORTA GRANO SARACENO)

Torta Grano Saraceno is a typical dessert from the Trentino Alto Agide region of Italy. As it is close to the Austrian border (South Tyrol) they share some customs and culinary delights, like this delicous cake.

The cake is prepared with buckwheat flour or in the Trentino dialect “formenton”.  It has been a much loved cereal for centuries, widespread in the high altitude countryside where other wheat varieties could not stand the drought and sudden changes in temperature. It is also a healthy ingredient as it does not contain gluten.

the buckwheat grain growing in the mountainous area

The Torta Gran Saraceno is a typical dessert that you can find in mountain huts in the Italian Dolomites and also in the Alps. Usually accompanied by a scoop of vanilla ice cream or a spoonful of whipped cream! It is beautifully soft, rustic and intensely fragrant.

Traditionally, the cake is filled with blueberry jam, but you can use any jam that has a little “kick” to it, so not too sweet.

So, image yourself hiking in the snow-capped mountains and when you are pleasantly tired, you see a refuge… you enter and smell the mix of the wood fire, cooking polenta, the fragrance of the cakes and the coffee. Sit at the fire and indulge yourself with a slice of Torta Gran Saraceno and a coffee corretto (espresso with a little grappa).

Here is how to make it!


You will need a 28 cm diameter cake tin.

150 gr. buckwheat flour, 150 gr. brown sugar, 150 gr. finely chopped or ground hazelnut (ground almond if you prefer), 150 gr. soft butter, 3 eggs, 1 apple peeled and grated, zest of 1 grated lemon, 1 packet of baking powder and 300 gr. blueberry or raspberry jam.
buckwheat and hazelnut the main ingredients


Preheat the oven to 170 C.

Mix together all the dry ingredients, like the flours, baking powder, brown sugar. Add the softened butter, the eggs, the grated apple and the zest of a lemon. Mix it well with an electric mixer and then pour the mixture in the lined cake tin.
Bake for about 40 minutes, check it with a toothpick to see if it is baked through. Take it out and wait until it cools down. Fold the cake out from the tin and cut it horizontally in half. Spread the jam and put the other half of the cake back on top. Decorate it with some icing sugar and melted jam on top.
Buon Appetito!
Try also another delicious and easy dessert from the Italian mountains, Apple Fritters
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