From the blog of my friend Fabio Ceccarelli – www.fabioc.it
It's not a leavened cake, but this cake is much more, perfect for a nutritious breakfast. The rustic cake is made with dried fruit and buckwheat flour, then filled with excellent blueberry jam. A bomb of taste and nourishment, also excellent with tea!
How to make the rustic cake with Pure Seasons blueberry jam
With the help of a food processor for chopping, kneading and whipping, making this pie is a breeze. Without robots, it will be a great arm gym. First, I grind very fine 200 g of walnuts, almonds and hazelnuts with the mixer.
Then beat 200 g of butter (better if kept out of the fridge for a while to soften it) with 200 g of sugar until you have a smooth cream.
Now add 5 egg yolks one at a time while continuing to knead. I keep the egg whites aside to add them at the end until stiff.
After the yolks, I also add the ground dried fruit, the grated rind of a lemon and 200 g of buckwheat flour. I continue to mix with the food processor until everything is combined.
At this point, free the food processor to whip the egg whites with a pinch of salt.
I then add the stiffly beaten egg whites to the rustic cake mixture.
I heat the oven to 180°C with static function. Pour the dough into a buttered and floured cake tin and bake the rustic cake in the oven for 40 minutes. Once I take the cake out of the oven, I let it cool. Then I cut it in half to fill it with the excellent Pure Seasons blueberry jam. It is a vintage jam, which bears the year of the fruit harvest on the label, no joke!
