Fluffy Buckwheat Cake

You will need:

  • 5 Eggs
  • 160g Sugar
  • 160g Buckwheat Flour
  • 2 tbsp Vegetable Oil
  • 2 tsp Baking Powder
  • A pinch of salt
  • Lemon Zest
  • Cranberries or Cranberry Jam

  1. To start, beat the eggs with sugar and salt until light and fluffy consistency (approximately 10-15 minutes of beating on high speed).
  2. Then add the oil and mix on medium speed.
  3. Next, add the sifted flour and baking powder, gently folding them into the batter using a silicone spatula in a top-to-bottom motion.
  4. Pour the batter into a baking pan of 22-24 cm in diameter.
  5. Bake for 40 minutes at 180°C.
  6. Before removing the cake from the oven, check for doneness.
  7. Turn off the oven and partially open it, allowing the cake to sit inside for an additional 5-10 minutes.
  8. Then let it cool completely.
  9. Slice the cake and fill it with cranberry jam, although it can also be served without filling.
  10. I was pleasantly surprised by how fluffy and delicious the cake turned out using buckwheat flour!

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