This Buckwheat and Almond Cake features a rich and nutty flavor profile, complemented by the sweetness of your choice of berry jam. Made with wholesome buckwheat flour and coarsely ground almonds, this cake offers a delightful texture and deep, satisfying taste. The berry jam adds a burst of sweetness and makes this rustic cake not only delicious but also visually appealing with its colorful fruit layer.
Why You'll Love This:
The cake combines the earthy flavors of buckwheat and almonds with the sweet and tart notes of berry jam, creating a balanced and indulgent dessert. It's perfect for those who appreciate the grainy, hearty texture of buckwheat and the subtle sweetness of almonds. This cake is also relatively simple to make, requiring basic ingredients and straightforward 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. The robust flavors make it suitable for autumn and winter celebrations, but it can be enjoyed any time of the year.
Decoration Tips:
Once cooled, top the cake with a generous layer of berry jam and sprinkle with sliced 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 extra touch of elegance.
Ingredients:
- 120 g buckwheat flour
- 3 eggs (yolks and whites separated)
- 120 g soft butter
- 120 g brown sugar
- 1/2 packet of baking powder
- 120 g coarsely ground almonds
- 1 packet of vanilla sugar
- Berry jam (such as raspberry or blueberry)
Instructions:
- Prepare the Ingredients:
- Chop the almonds using a food processor and set aside.
- Soften the butter in the microwave for a few seconds.
- Mix the Batter:
- 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, ground almonds, baking powder, and vanilla sugar, mixing at medium speed until well incorporated.
- Incorporate Egg Whites:
- In a separate bowl, beat the egg whites until stiff peaks form using clean beaters.
- Gently fold the egg whites into the batter, mixing carefully from the bottom up to keep the mixture light and airy.
- 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 into the center comes out clean.
- Cool and Serve:
- Let the cake cool, then spread your choice of berry jam over the top before serving.
Enjoy this deliciously rustic buckwheat and almond cake, a perfect treat that's as nutritious as it is delightful!