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The Birkett Mills

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Desserts: Buckwheat, Apple and Jam Cake

Fruity moist cake great for desert!
Serves: 8
1cup (250 grams or 2 sticks) butter, room temperature
1cup (250 grams) sugar
6eggs, separated
2cups (250 grams) buckwheat flour (this comes in light or dark, so be aware the choice will affect the color of your cake)
2 1/4cups (250 grams) almond meal, skins on if possible
1apple, peeled and grated
1vanilla pod
7ounces (200 gr) lingonberry jam (redcurrant or cranberry jelly can also substitute)
1/2tablespoon icing sugar for dusting


Cream together the butter and sugar. Add the egg yolks and beat until pale and creamy. Add the buckwheat, almond meal, grated apple and the scraped seeds of the vanilla pod until just combined.

Beat the egg whites to stiff peaks. Gently fold in, bit by bit, into the batter until well combined and pour batter into a greased and lined round baking tin (10 inch diameter).

Bake in a medium oven at 350ยบF for about 50 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with the lingonberry jam and replace the top layer. Just before serving, dust with powdered sugar.

Buckwheat, Apple and Jam Cake
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BuchwheatBuckwheat FlourDessert