This traditional cake comes from Südtirol (South Tyrol), the German-speaking Alpine region in northern Italy where Austrian and Italian food cultures meet. In this mountainous region, buckwheat has been used for centuries as a staple ingredient, valued for its hearty, nutty flavour and naturally gluten-free qualities. Lingonberries, which grow wild in the local forests, have long been paired with buckwheat in Alpine baking for their gently tart, refreshing note.

Our Südtiroler Buchweizentorte is light yet satisfying, with a delicate, nutty crumb that’s beautifully balanced by two layers of bright, fruity lingonberries. It’s the kind of cake you might enjoy in a mountain café after a long walk in the Alps – simple, honest, and quietly indulgent.

Naturally gluten free and full of Alpine character, this cake is perfect if you’re looking for something a little different: not overly sweet, wonderfully aromatic, and deeply rooted in tradition. A true taste of Südtirol – rustic, elegant, and utterly moreish.

Allergens: eggs, milk (butter), nuts (hazelnuts), gluten (buckwheat may contain traces depending on processing). 

For more information on allergens click here to see our allergens info page.

Ingredients: Eggs whole, caster sugar, butter, buckwheat flour, corn starch, baking powder, hazelnuts, apple, lemon zest, powdered sugar, cranberry compote

For better tasting cakes, please keep refrigerated and consume within 5 days of receiving delivery.