Buckwheat cake with berry or fruit jam from Naturally Vegetarian: Recipes and Stories from My Italian Family's Farm (page 95) by Valentina Solfrini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on December 12, 2021

    The flavor of this was nice, but I had some troubles with it. I used the suggested gluten-free change of more brown rice flour, and the texture was pleasantly non-grainy, but there's a bit too much oil, so it turned out greasy - definitely needs to be cut down by a few tablespoons. It also needed solidly 15 more minutes than was called for in the recipe. Plus, the jam sunk unflatteringly in the gluten-free loaf, so it was a strange gooey layer uniformly along the bottom. Also, I didn't even notice until it was in the oven, but there's no salt! Definitely needs a couple pinches of salt, imo, baked goods need salt too. Might make again with some changes, because I did quite like the buckwheat-jam-citrus flavor combination/

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