This german name locks the tongue a lot until it breaks down into the three words that actually make it up: Shwarz (black), Plenten (polenta) and torte (cake). That is, black polenta cake. Everything is true except for polenta, which is usually made from cornmeal, but in this case it uses buckwheat.
Shwarzplententorte is also known as buckwheat cake and despite its name it is not wheat and is not even a cereal. However you can make flour with it and it can be used as usual with authentic cereals, so it is usually known as a pseudo cereal, like the quinoa.
The great advantage of buckwheat is that since it is not a cereal it does not have gluten, so it is suitable for celiacs and those who are gluten intolerant.
The Schwarzplententorte is typical of the southern region of Tyrol, part of the Italian territory, but it has a population of German mother tongue that approaches 70% of the total. In fact, the autonomous province has been part of the Italian State only since 1918, when it was handed over after the First World War torn from the Austro-Hungarian Empire. In southern Tyrol both German and Italian are official languages.
This cake or cake is made with the aforementioned buckwheat, hazelnuts or almonds, brown sugar - so that its characteristic dark color is not lost - and is filled with raspberry jam. It has a rustic and compact appearance but it is delicious.
INGREDIENTS :
125 grams (4.4 oz) of buckwheat flour
125 grams (4.4 oz) of chopped almonds or hazelnuts
120 grams (4.2 oz) of brown sugar
3 eggs
50 ml (1/4 cup) sunflower or corn oil
50 ml (1/4 cup) whole milk
1 teaspoon vanilla extract
1 lemon
20 grams (0.7 oz) of powdered yeast
1 pinch of salt
250 grams (8.8 oz) of raspberry jam (also serves blueberries, strawberries ...)
Icing glass
The first thing to do is beat the eggs (important that they are at room temperature) in a bowl with brown sugar, vanilla and lemon zest until you get a foamy mixture (it will take about 7-8 minutes with rods, half with electric mixer).
While we are still whisking we incorporate sunflower or corn oil and milk. Finally, buckwheat flour, finely chopped hazelnuts, chemical yeast and a pinch of salt are added. It is necessary to sift the flour before incorporating it.
Once we have a smooth mixture without lumps, we will have to beat an extra 5 or 10 minutes to get air into the dough and ensure that the absence of gluten is not noticed (which as you know is responsible for the cakes and breads being "inflated" ).
We pour the mixture into a cake pan 22 cm (8.66 inches) in diameter previously buttered and floured, and bake at 180 degrees celsius (356 F) for approximately 40-45 minutes. After the time we click with a toothpick and if it is dry it will be ready.
Once the Schwarzplententorte has been removed from the oven and allowed to cool, it is demoulded and then cut in half horizontally, filling with the jam. Cover with the other half of the cake and sprinkle on top with icing sugar.
It is usually served as a dessert accompanied by whipped cream or as is for a breakfast.