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Recipe for this cake I got from a magazine. In our family does not need anyone a gluten-free diet but this is not why I made this cake. It is simply because buckwheat is very good for blood vessels. And so I can test a cake that I can later bake for my mom to soften her problem.
Preparation time 15 minutes .. Baking 50-60 minutes
INGREDIENTS .. 6 pers
- 175 g almond powder
- 200 g buckwheat flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 175 g butter
- 250 g caster sugar
- 180 ml of milk
- 4 eggs, split
- 1-2 kaki fruit (sharon), peeled and thinly sliced
- 3-4 tbsp apricot & elderflower jelly
PREPARATION
Preheat oven to 180°C. Grease 23-25 cm diameter cake tin with the butter and line it with parchment paper.
Mix the almond flour with buckwheat flour, salt, cinnamon and baking powder. Beat the butter with 200 g caster sugar lightly in a bowl and add the egg yolks one by one in.
Feed the flour mixture alternately with the milk and mix well. Beat the egg whites with the remaining sugar until stiff and mix carefully with the buckwheat mixture. Pour the mixture into the tin and smooth.
Bake 50-60 minutes in the preheated oven until a skewer comes out clean. If your cake bakes too quickly, cover them with aluminum foil.
Let the cake cool for 10 minutes after baking in the form and then a lattice.
Brush the cake afterwards with the warm apricot jelly with elderflower (or only with apricot jelly) and arrange the slices khaki top. I covered also the slices on top of my cake so the fruit will not dry quickly.
Delicious with coffee or glass of milk for breakfast.
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