Slice of buckwheat and jam cake with milk

Ingredients

For 1 serving

• Buckwheat flour20 g
• Almond flour10 g
• Eggs15 g
• Sugar8 g
• Butter5 g
• Baking powder2 g
• No-added-sugar jam15 g
• Reduced-fat milk150 ml

Contains: lactose, nuts, eggs,

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 22 cm tin) multiply them by 8, except the milk. Line the tin with baking paper.
2. Melt the butter in a small pan over low heat for about a minute, until just melted, and let it cool slightly.
3. In a bowl beat the eggs with the sugar using an electric whisk for 4–5 minutes, until pale and fluffy; pour in the melted butter in a thin stream.
4. Mix the buckwheat flour with the almond flour and baking powder and fold them in with a spatula, from the bottom up, without knocking the air out.
5. Pour into the tin and bake for about 40 minutes, until risen and a skewer pushed into the centre comes out dry.
6. Turn it out and let it cool for 10–15 minutes on a rack, then slice it in half horizontally with a serrated knife, spread the jam on the base and put the top back on. Serve a slice with the milk.