Buckwheat Cake with Jam

The sponge cake is made from buckwheat flour, ground almonds, and eggs, making this delicious dessert suitable for those who avoid gluten in their diet. The addition of tangy jam, such as red currant, raspberry, or cranberry, pleasantly refreshes the cake. If desired, you can also spread whipped cream on the sponge before adding the jam. The cake is excellent and pairs wonderfully with a cup of hot coffee.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • pieces Butter, unsalted

  • 250 g Butter, unsalted

  • 250 g Sugar, white

  • 6 pieces Egg, fresh

  • 1 piece Vanilla, extract, natural

  • 250 g Flour, buckwheat

  • 250 g Nuts, almonds

  • 1 bag Baking powder

  • 300 g Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Grease a round cake pan (24-26 cm in diameter) with butter and dust it with flour (remove any excess flour).

  2. In a bowl, first mix softened butter and 150 g of sugar. Once the mixture becomes very light and creamy, gradually mix in the egg yolks, one by one. It is important to mix the yolks well to achieve a very light buttery cream, into which you then mix the vanilla seeds scraped from the pod (you can also use vanilla extract).

  3. In another bowl, mix buckwheat flour, ground almonds, and baking powder. Add this mixture to the bowl with the butter cream and mix everything together on low speed until well combined.

  4. Beat the egg whites until soft peaks form, then gradually add the remaining 100 g of sugar while continuing to mix until you get a firm and glossy meringue. Gently fold the meringue into the buckwheat mixture in two or three additions using a spatula.

  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the sponge cake in an oven preheated to 180°C for about 45 minutes. The cake is done when a skewer inserted into the center comes out clean. Let the baked cake cool (first in the pan for a few minutes, then on a wire rack).

  6. Once cooled, slice the cake horizontally in half. Spread jam on the bottom half and cover it with the top half. Dust the finished dessert with powdered sugar, cut into slices, and serve with whipped cream.

Nutrition Information (Per 100g)

  • Calories: 368.53 kcal
  • Fat: 21.21 g
    • Saturated Fat: 8.41 g
  • Carbohydrates: 38.96 g
    • Sugars: 25.3 g
  • Protein: 7.61 g
  • Fiber: 3.17 g