Buckwheat and apple cake (schwarzplententorte)
Cakes
This is a simple, gluten-free cake, made wonderfully moist and dense with buckwheat, almond meal and grated apple, filled with tart lingonberry jam and topped with a veil of powdered sugar. Known as schwarzplententorte in German or torta di granosaraceno in Italian, this is a very traditional recipe from Alto Adige in Italy's most northern corner. It's most commonly eaten for breakfast together with a big mug of caffe latte, or as a morning or afternoon snack. <br /> <br />The simpler version of this recipe is without the apple (it can easily be eliminated from the recipe without changing the other proportions), and the oldest versions of this recipe use only the buckwheat flour, with almond meal (usually made by grinding whole almonds, skin on, in a blender) being a modern addition that adds to the dense crumb of this cake. Obligatory is the filling of lingonberry jam (also known as mountain cranberries) -- you could substitute cranberry or redcurrant jelly if you can't find this jam, but if you do want to seek it out, try Ikea (lingonberry jam is also a national staple of Sweden!).
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