" Heart of Celery " Recipe
Directly from the Alto Adige tradition, this Torta delle Montagne with buckwheat flour amazes with its exceptional, rustic and unconventional taste . "Cuore di Sedano" fills it with extra blueberry jam, to give that acidulous note that goes well with the mountain dessert par excellence.
Ingredients
- 125 g of Ruggeri Buckwheat Flour
- 50 of hazelnut flour
- 1 teaspoon baking powder
- 25 g of breadcrumbs
- 1/2 teaspoon ground cinnamon
- 80/100 ml of seed oil
- 3 eggs, yolks and whites separated
- vanilla aroma
- 125 g of whole cane sugar
- 50 ml organic apple juice
For the filling
- 125 g of extra blueberry jam (raspberries or redcurrants)
- icing sugar for dusting
Note: the blogger made some changes to the original recipe to adapt it to her tastes and needs: half the dose of ingredients and the replacement of butter with seed oil.
Procedure:
Preheat oven to 170°C. Grease and flour a 23cm springform pan (to make the recipe with half the 20cm dose).
Place the buckwheat flour, hazelnut flour, baking powder, breadcrumbs and cinnamon in a bowl and mix everything together.
In a stand mixer (or bowl if using an electric mixer), work the butter, egg yolks, vanilla and sugar until you obtain a creamy mixture.
Always working, combine the flour and apple juice mixture to the egg mixture in 3 times, starting and ending with the flour. Gently incorporate the previously beaten egg whites into the mixture.
Pour everything into the mold and bake in a hot oven, until a toothpick inserted in the center comes out dry and the cake comes away from the edges. Let the cake cool before turning it out and cutting it in half horizontally. Spread the jam on the bottom half and place the other half on top, then sprinkle with icing sugar.
