Slice of buckwheat loaf cake with a jam centre

Ingredients

For 1 serving

• Buckwheat flour20 g
• Eggs15 g
• Reduced-fat milk20 ml
• Brown sugar7 g
• Sunflower oil4 g
• No-added-sugar jam12 g
• Baking powder1 g

Contains: lactose, eggs,

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
2. In a bowl whisk the eggs with the brown sugar until foamy, then add the milk and sunflower oil.
3. Add the buckwheat flour and baking powder and whisk until the batter is smooth.
4. Pour half the batter into the tin, spoon the jam in a strip down the middle keeping it away from the edges, then cover with the rest of the batter.
5. Bake for 40 minutes, until the top is dry and a skewer inserted off-centre, away from the jam, comes out clean.
6. Let it cool completely in the tin before slicing: hot jam burns and runs.