Torta di Grano Saraceno (Buckwheat Cake)

Torta Di Grano Saraceno

4 eggs, separated

1 1/2 c. sugar, softened

1 1/2 sticks of butter

1 cup almonds, finely ground

1 c. buckwheat flour

3/4 c. white flour

1 t. baking powder

1 t. vanilla

dash of salt

grated peel from 1/2 lemon

3/4 c. buttermilk

Separate eggs. Beat whites until light peaks form and add half of sugar, a little at a time. Set aside. Place butter in mixer and beat with other half of sugar. Add egg yolks and vanilla. Place almonds in food processor and pulse a few times. If you leave the processor on and walk away, you may end up with almond paste, so stay nearby and just use the “pulse” button. Add the flours to the almonds and pulse until the almonds are ground finely. Add the salt, baking powder, salt, lemon peel and the flours and ground almonds to the egg yolk mixture, alternately adding the buttermilk. Mix just until everything is blended. Take the egg whites and fold into the mixture. Batter will be stiff. Pour into a greased springform or cake pan and bake at 350 degrees for 50 minutes to an hour, or until a toothpick comes out clean and cake shrinks in a little from sides of pan.

When cake has cooled, cut into two layers. Warm the jam in the microwave a few seconds to loosen it a bit. If it melts completely, don’t worry, it will solidify if you wait a bit. But don’t pour it on the cake if it’s melted. When it has a smooth but semi-solid consistency, spread it on top of the bottom layer. Do the same thing with the top layer, then decorate with whole raspberries tossed in sugar, and mint leaves if available.