Slice of Trentino buckwheat cake with jam

Ingredients

For 1 serving

• Buckwheat flour15 g
• Almond flour8 g
• Eggs20 g
• Sugar9 g
• Butter4 g
• No-added-sugar jam12 g
• Baking powder1 g

Contains: lactose, nuts, eggs

Method

1. Preheat a conventional oven to 175 °C, line a cake tin with baking paper and take the butter out of the fridge to soften. The quantities are for one slice: multiply them by the number of slices in the cake.
2. In a bowl beat the soft butter with the sugar for 3–4 minutes, until pale and creamy; add the eggs one at a time.
3. Add the buckwheat flour, almond flour and baking powder and fold with a spatula until evenly mixed.
4. Pour into the tin, level and bake for 35 minutes, until the top is firm and a skewer in the centre comes out dry.
5. Let it cool completely: while warm it crumbles when you cut it.
6. Slice it in half horizontally with a serrated knife, spread the jam over the bottom layer and cover with the top.