Italian Buckwheat Cake

Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Ingredients:
1 cup butter, at room temperature
1¼ cups sugar
6 eggs, separated
2¼ cups buckwheat flour
2¼ cups almonds, skins on if possible, pulverised into almond meal
1 apple, peeled and grated
2 teaspoons vanilla extract
F&L crisp topping
F&L cherry-plum jam
Powdered sugar

Method:
1. Cream together the butter and sugar. Add the egg yolks and beat until pale and creamy. Add the buckwheat, almond meal, grated apple and vanilla extract until just combined.

2. Beat the egg whites to stiff peaks. Gently fold in, bit by bit, into the batter until well combined and pour batter into a greased and lined round baking tin. Top with the F&L crisp topping

3. Bake at 350º for about 50 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with the jam and replace the top layer. Just before serving, dust with powdered sugar.

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