Gluten Free Buckwheat Cake

Thank you, Eddie Stepien, for this great recipe

Ingredients

• 140grams of Butter

• 140 grams of Raw Sugar

• Three Egg Yolks

• 100grams of fine Bio-Oz Buckwheat Flour

• Half a Teaspoon of Vanillin Sugar

• Three Egg Whites Snow

• One Teaspoon of Lemon Juice

Takes 25mins, serves 6-8.

Instructions

1. Make Egg White Snow first in a clean bowl and then put it in the fridge for a while until you need it.

2. Put the Butter, Sugar and the Egg Yolks in a Kenwood Chef and mix it very well.

3. Now slowly add the Flour and Egg Whites Snow alternately while mixing them.

4. Prepare a well-greased Baking Tin of about 200mm diameter by 40mm high using Butter and then dust it with Flour.

5. Put on wire rack and cool for 30-40 minutes before cutting.

6. When it has cooled down, cut the Cake in Half horizontally.

7. Spread jam onto one half and then put the two halves together.

8. All finished, if desired, you may powder the top with Icing Sugar.