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Schwarzplententorte

buckwheat flour cake

A speciality of Alto Adige/Südtirol, this gluten-free layer cake (also known as a turte de poia in Ladino) is made with schwarzplentenmehl (buckwheat or grano saraceno) flour, almonds, butter, eggs and vanilla, and filled with jam, traditionally lingonberry (mirtilli rossi) and topped with powdered sugar. It often appears at breakfast or as a mid afternoon snack.

Text © Dana Facaros and Michael Pauls

Image by patricas