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