For an approximately 27 cm cake tin225 g buckwheat flour225 g almond flour (plus a small handful to sprinkle in the cake tin)200 g cane sugar1 vanilla extract150 ml extra virgin olive oil (plus 1-2 tbsp to grease the cake tin)90 ml milk5 eggs1 sachet baking powder icing sugar (to dust the cake at the end)3 ripe untreated peaches300 g fresh sheep’s milk ricotta3-4 tbsp cane sugar (according to taste)½ untreated lemon
In a large bowl, beat the eggs with the cane sugar and vanilla extract for about 10 minutes with an electric whisk, until you obtain a smooth, frothy, soft mixture. Gradually pour in the oil and milk, whisking continuously. In another bowl, mix the two types of flour together with the baking powder; incorporate 2-3 spoonfuls into the beaten egg and sugar, stirring delicately with a wooden spoon, then continue until you have used all the flour – the mixture must be smooth. Pour it into the cake tin, previously greased with oil and sprinkled with almond flour, and cook for 40-45 minutes in a preheated oven, at 190 °C. When the time is up, stick a toothpick into the centre of the cake: if it comes out dry, take the tin out of the oven and leave to cool down completely.
In the meanwhile prepare the filling: wash the peaches, remove the stones and – leaving the skins on – cut them into pieces. Put them in a small saucepan with 1-2 spoonfuls of cane sugar and the juice of the ½ lemon, and bring to the boil. When the pieces of peach begin to soften, turn off the heat and purée them with an immersion blender. Put the purée to one side to cool.
Slice the cake (it needs to have cooled right down) into two disks and carefully lay the top, upside down, on a plate. Brush the surface of both disks with a mixture of 50 ml of water and 1 spoonful of peach purée (if the cake will only be eaten by adults, you can use Vin Santo or Zanzarato instead of water). Press the ricotta through a sieve into a bowl, add 2 spoonfuls of sugar and the peach purée; stir well in order to obtain a creamy consistency and then spread the mixture on the bottom half of the cake. Delicately place the “lid” back on top and press down slightly with your hands, so that it adheres to the filling. Dust the cake with icing sugar.
Buckwheat flour is gluten-free and has a good content of group B vitamins and vitamin E. It has a low glycaemic index; the presence of greater quantities of starch make digestion slower, therefore it is particularly recommended for diabetics. Buckwheat is rich in amino acids, phosphorous, calcium, iron, magnesium and copper, and its potassium content is higher than that of other cereals. it is good for diets: 100 grams contain very few calories and a high satiety value. Thanks to its composition, it helps eliminate excess fluids in the body, has a revitalising effect on the heart and kidneys, improves the permeability and elasticity of blood capillaries and has antithrombotic and antiplatelet properties, making the blood more fluid and helping to prevent heart attacks and ictus.