Rustic Buckwheat and Almond Cake with Berry Jam: a delicious blend of nutty and sweet fruit flavors

This buckwheat and almond cake has a rich, nutty flavor profile, complemented by the sweetness of your choice of berry jam. Made with healthy buckwheat flour and coarsely ground almonds, this cake offers a delicious texture and a deep, satisfying taste. Berry jam adds a touch of sweetness and makes this rustic cake not only delicious but also visually appealing with its colorful fruit layer.

Why you'll love it:

The cake combines the earthy flavors of buckwheat and almonds with the sweet and tangy notes of berry jam, creating a balanced and indulgent dessert. It’s perfect for those who enjoy the grainy, hearty texture of buckwheat and the subtle sweetness of almonds. This cake is also relatively simple to prepare, requiring basic ingredients and simple procedures.

Perfect occasion:

This cake is ideal for afternoon tea, brunch or as a dessert for family dinners. It's also a great choice for gatherings where you want to offer something a little different from the usual fare. Its robust flavors make it suitable for fall and winter celebrations, but it can be enjoyed any time of year.

Decorating Tips:

Once cooled, cover the cake with a generous layer of berry jam and sprinkle with flaked almonds or a dusting of powdered sugar to enhance its rustic charm. If serving at a party or special occasion, garnish with fresh berries or edible flowers for an added touch of elegance.

Ingredients:

• 120 g buckwheat flour
• 3 eggs (yolks and whites separated)
• 120 g soft butter
• 120 g brown sugar
• 1/2 teaspoon baking powder
• 120 g coarsely ground almonds
• 1 sachet of vanilla sugar
• Berry jam (like raspberry or blueberry)

Instructions:

1. Prepare the ingredients:
   • Chop the almonds using a food processor and set aside.
   • Soften the butter in the microwave for a few seconds.
2. Mix the dough:
   • In a large bowl, combine the egg yolks, brown sugar and softened butter. Beat with an electric mixer until creamy.
   • Gradually add the buckwheat flour, almond powder, baking powder and vanilla sugar, mixing at medium speed until well incorporated.
3. Add the egg whites:
   • In another bowl, beat egg whites until stiff peaks form using clean beaters.
   • Gently fold the egg whites into the batter, mixing thoroughly from bottom to top to keep the mixture light and airy.
4. Bake the cake:
   • Pour the batter into a prepared cake pan.
   • Bake in a preheated oven at 180°C (356°F) for about 35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and serve:
   • Let the cake cool, then spread the berry jam of your choice on top before serving.

Enjoy this deliciously rustic buckwheat and almond cake, a perfect treat that is as nutritious as it is delicious!