Buckwheat Cake with Apricots and Cherries
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
PRESENTATION
In northern Italy, especially around the stunning regions of Trentino and South Tyrol, there’s this amazing buckwheat cake with apricots and cherries that pops up as summer arrives. And you know what? This isn’t just any cake; it's really something else. A unique spin on the classic, homemade cherry cake that folks in the mountains really, really love. The buckwheat flour gives it this rustic touch—seriously good—while the Greek yogurt cream adds a smooth and aromatic flair. Fancy but not too much. Plus, when you toss in some caramelized apricots, you get this burst of sweet and fruity freshness. Really brings it to life. Each slice feels like a piece of summer, layering flavors so beautifully. It blends the tender crumb with cool, creamy yogurt and the juicy bite of cherries. Can't go wrong with this apricot cake for a lazy afternoon or a chill hangout with friends.
In these Italian spots, using fresh summer fruits in cakes is a big deal—a tradition. Cherries and apricots keep things fun. The cherries? They offer a tangy pop. Apricots? They mellow it out with their moist sweetness. And listen, the Greek yogurt cream? It’s not your everyday cherry cake addition, but it elevates the dessert, adding a refreshing coolness. So if you’re into healthy cake recipes or need a tasty gluten-free dessert, this fruit cake ticks all the boxes. Not too heavy, but incredibly tasty. Honestly. The way buckwheat flour dances with the fruit and yogurt sets this cake apart—way, way better than the usual. It’s a little rustic, kinda refined, fitting any mood you’re in. And the sauce? Pretty simple. Plus, it’s the kind of dessert that comes together pretty quickly at home, especially when the fresh fruit's in season. Offers something special without much fuss. It's a perfect mix of tradition and modern flair, capturing that taste of summer in every bite.
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INGREDIENTS
- Buckwheat flour 1 ½ cup (170 g)
- Butter ½ cup (120 g) - soft
- Eggs 2
- Almond flour 1 ¼ cup (125 g)
- Brown sugar 0.9 cup (200 g)
- Fine salt 1 pinch
- Lemon peel 1
- Cherries 2 cups (300 g)
- Apricots 8.8 oz (250 g)
- Greek yogurt ½ cup (250 g)
- Fresh liquid cream 0.4 cup (100 g)
- Powdered sugar 2 spoonfuls
- Lemon juice to taste
- Baking powder 1 ¾ tsp (8 g)
- for garnish
- Cherries 3
- Almond slices to taste - toasted
How to prepare Buckwheat Cake with Apricots and Cherries
To prepare the buckwheat cake with apricots and cherries, pit 1 and halve the cherries. In a bowl, pour the softened butter with lemon zest 2, a pinch of salt, and ¾ cup of brown sugar 3.
Beat with an electric mixer 4. Once a creamy mixture is obtained, add the eggs one at a time 5 and beat for 3-4 minutes after each full addition 6.
In a bowl, mix the buckwheat flour, almond flour 7, and sifted baking powder 8. Incorporate the dry ingredients well with the whisk, one tablespoon at a time 9.
Now using a spatula, add the cherries and mix with circular motions 11. Butter and sugar an 8-inch springform pan. Pour the batter into the pan 11, spreading it rather evenly with a spatula or the back of a spoon 12.
Lightly sprinkle the surface with enough brown sugar 13. Place in a preheated static oven at 320°F for about 55-60 minutes. Use a toothpick to check the center for doneness 14. Halve the apricots and remove the pit 15.
Then cut them into wedges 16. Sauté them in a pan with ¼ cup of brown sugar over high heat 17: as soon as they are evenly coated with caramel, remove from the heat 18, before they start to syrup excessively and lose consistency. It will take 2-3 minutes.
Set aside the caramelized apricots 19. In a bowl, pour the heavy cream, Greek yogurt 20, and powdered sugar 21.
Add a splash of lemon juice 22. Briefly beat the cream with an electric mixer 23 24.
Once the cake is ready, let it cool completely before unmolding and covering with the yogurt cream 25 and caramelized apricots 26. Finish with a couple of cherries and toasted almond flakes. The buckwheat cake with cherries and apricots is ready to be served 27.