Buckwheat cake

How to make Buckwheat cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 16 slices

Ingredients:
6 eggs
250 g butter
250 g sugar
250 g dark buckwheat flour
250 g ground almonds
1 sachet vanilla sugar
100 g blackcurrant jam
icing sugar
butter for the cake tin

Method:
Separate the eggs. Beat the butter with 150 g sugar and the egg yolks. Sieve in the flour, add the almonds and vanilla sugar and blend into a smooth mixture. Pre-heat the oven to 180 °C (Gas Mark 4). Beat the egg whites with the rest of the sugar until so stiff that a cut with a knife remains visible.

Carefully fold in the egg whites into the cake mixture. Turn into a greased springform (24 cm diameter) and bake for approx. 1 hour.

Turn out the cake and leave to cool on a cooling rack. Once cooled, cut horizontally into two halves and fill with the jam. Dust with icing sugar and serve with whipped cream if desired.

Buckwheat cake recipe