Buckwheat cake with lingonberries

Torta di grano saraceno con mirtilli rossi


  • 6 eggs    
  • 1 pinch of salt    
  • 250 grams of sugar    
  • 250 g butter    
  • 150 g buckwheat flour    
  • 30 g cornstarch    
  • 1 pack of baking powder    
  • 150 g hazelnuts (grated)    
  • 1 apple (grated)    
  • 1 pinch of lemon peel    



Beat 100 g sugar with egg white and salt until stiff. Mix the softened butter with the remaining sugar until frothy and gradually stir in the egg yolks. Mix in the buckwheat flour, cornstarch, sifted baking powder, hazelnuts, apple and lemon zest. Vigorously stir the egg white into the mixture. Put the mixture in a greased, floured cake pan and bake in the preheated oven for about 40 minutes at 180 ° C. Cut the cooled cake in half, fill with Alpe Pragas lingonberry fruit preserve and sprinkle with icing sugar.

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