Red Berry Almond Buckwheat Cake [ Torta al Grano Saraceno con Mandorle e Mirtilli Rossi ]
Author: 
Serves: 8-10
 
Ingredients
  • 200 g (7 oz or 14 Tbsp) butter, softened
  • 200 g (7 oz or 1 cup) granulated sugar
  • 5 eggs (divided)
  • 200 g (7 oz or 1⅔ cup) buckwheat flour
  • 200 g (7 oz) almonds, chopped finely
  • 1 Tbsp baking powder
  • Redberry (or lingonberry) jam
  • powdered sugar
  • (optional) chopped almonds for garnish
  • (optional) candied orange slices
Instructions
  1. Butter and flour a 9-inch springform pan. Turn oven to 360° F.
  2. Mix softened butter with about ½ of the sugar until you obtain a cream without any lumps. Add yolks and mix well, until well combined.
  3. Whip egg whites to firm peaks and set aside.
  4. Add flour, baking powder and almonds to the mixture and mix well. Add remaining sugar and gently fold in the mixture the whipped egg whites.
  5. Pour batter into your springform pan and cook for 50 minutes.
  6. Let cake cool and cut in half. Fill with jam and dust with powdered sugar. If you like, sprinkle chopped almonds and arrange few candied orange slices on top.
Recipe by Very EATalian at https://www.veryeatalian.com/gluten-free-red-berry-almond-buckwheat-cake/