Buckwheat and Chestnut Sponge Cake

Buckwheat and Chestnut Sponge Cake

  • Preparation 25 min
  • Cooking 35 min
  • Servings 1
  • Makes 10 servings
  • Freezes Yes

Our simple-to-make sponge cake is anything but ordinary. Combining this grain’s complex, nutty taste (we’re talking delicious hazelnut notes) with delicate chestnut cream, we created a soft, moist dessert fans of buckwheat pancakes will especially flip for. And don’t worry, if it cracks lightly during baking, all the better for this rustic-looking treat.

Featured in RICARDO Magazine WINTER 2018
  • Vegetarian
  • Nut-free
  • Gluten-free




Personal Note

To help you with this recipe

RICARDO Springform Pan

RICARDO Springform Pan

17.99 $

This RICARDO springform pan is the perfect size for making RICARDO cake recipes. The removable bottom makes demoulding and cleaning easy. And the durable coating ensures excellent heat distribution for even cooking of the batter and beautifully soft, moist cakes.

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