Buckwheat cake

Buckwheat cake is one of the most appreciated by my guests. I usually serve it as a dessert in the evening, but it’s also very good in the morning for breakfast.

In the evening, as a dessert, I pair it with cranberry jam, which enhances its flavor! In the morning, I love to serve it (and eat it!) without any additions, just with a sprinkle of powdered sugar.

Ingredients:

250 g of softened butter
250 g of sugar
6 eggs
250 g of buckwheat flour
250 g of ground almonds
1 packet of vanilla sugar

Method:

I start by creaming the butter with 150 g of sugar and the egg yolks. Then I add the flour, finely ground almonds, and vanilla sugar.

I beat the egg whites with a pinch of salt and the remaining sugar until stiff peaks form, and then I fold them into the mixture. My secret to achieving a fluffy cake lies mainly in the eggs: the egg whites and yolks must be well beaten (they will be well beaten when you see a modest increase in volume). You will get a fairly liquid batter.

I bake it at 180°C for about an hour. Now it’s up to you whether to spread some cranberry jam on the surface or fill the cake with it.

A light dusting of powdered sugar, and the buckwheat cake is finally ready to be enjoyed. Enjoy your meal!

Buckwheat cake

Method:

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