At last, buckwheat cake

Serve this cake with whipped cream. A rooibos tea or a green tea exalts its sweet taste. A cup of karkadè is an excellent choise.
Moreover, this cake is perfect for celiac people, since buckwheat flour is without gluten.

Ingredients: 250gr (8,8oz) buckwheat flour - 250gr (8,8oz) butter - 250gr (8,8oz) sugar - 250gr (8,8oz) almonds -6 eggs - 400gr (14oz) soft fruit jam - icing sugar

Mix softened butter and sugar into a light and fluffy cream, then add yolks, one at a time.
Grind almonds in a mixer (with a part of your buckwheat flour, so almonds don't stick to your mixer faces) and add them with the rest of buckwheat flour. Stir all the ingredients with a wooden spoon.
Beat whites to stiff peaks and pour them gently into the mixture.
Grease a round pan (26cm - 10inch of diameter), spread the mixture evenly into it, then bake for 45-50 minutes at 170° C (325°F).
Make the cake cool, remove it from the pan and, using a bread knife, cut it into two slices lengthways. Spread one slice with the soft fruit jam and reassemble your cake.
Sprinkle icing sugar on the top and enjoy your first bite!
Crocuslicious to you!