Torta di grano saraceno e mele - È sempre mezzogiorno - 18/04/2023

https://www.raiplay.it/programmi/esem... - Today Barbara makes a perfect dessert for any occasion. This buckwheat and apple ring cake is a simple dessert for breakfast or a snack with a cup of tea. It's a rustic cake that can be stored in the pantry; the apple pieces inside increase the cake's moisture and keep it for a few days without drying out. To make it, Barbara places both sugar-coated apple pieces at the bottom of the pan and apples on top, then sprinkles everything with more sugar. Once baked, she garnishes it with a brush of warmed apricot jam. For the dough, Barbara whisks the eggs and sugar, then adds the buckwheat flour, cornstarch, and yogurt. Ingredients: 140 g fine buckwheat flour 4 whole eggs 100 g cornstarch 100 g sugar 80 g brown sugar 60 g yogurt 120 g butter 1 packet baking powder 3 golden delicious apples (600 g) Zest of 1 lemon To finish: 20 g brown sugar 15 g granulated sugar 70 g apricot jam Baking: 170°C for 25 minutes