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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) cake pan and line the bottom with a circle of parchment paper.
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3
To make the cake, in a food processor fitted with the metal blade or in a blender, pulverize the almonds with the buckwheat flour and baking powder until the almonds are powdery and very finely ground.
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4
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and the 1/2 cup (100 g) sugar on medium speed until very light and fluffy, 3 to 5 minutes.
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5
Beat in the vanilla and the egg yolks, one at a time, until combined.
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6
In a clean, dry bowl and with the whip attachment, whisk the egg whites on low speed until frothy.
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7
Add the salt and continue to whisk until the whites begin to hold their shape.
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8
Increase the speed to high, gradually add the remaining 6 tablespoons (75 g) sugar, and continue whisking on high speed until the whites form soft, shiny peaks.
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9
Add the almond-buckwheat mixture to the creamed butter mixture and stir with a rubber spatula to combine.
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10
Stir in about one-third of the whipped egg whites (the batter will be thick, but the egg whites will lighten it up).
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11
Carefully fold in the remaining egg whites just until incorporated.
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12
Dont overfold.
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13
Scrape the batter into the prepared cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
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14
Let cool completely.
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15
Run a knife around the sides of the cake to help loosen it from the pan.
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16
Invert the cake onto a plate, peel off the parchment paper, and re-invert the cake onto a serving platter.
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17
To poach the apples, peel them and, using a melon baller 1/2 inch (1.5 cm) in diameter, scoop out balls.
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18
Or, cut the peeled apples into 1/2-inch (1.5-cm) slices.
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19
In a small saucepan, warm the cider, 1/2 cup (100 g) sugar, the cinnamon stick, and cloves.
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20
Drop in the apple balls or slices and simmer gently over medium-low heat until the apple pieces are just tender, about 10 minutes.
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21
Serve wedges of the cake with the warm poached apples and a spoonful of their syrup.
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22
The cake will keep for up to 5 days, well wrapped, at room temperature.
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23
The poached apples are even better made a day in advance, refrigerated, and rewarmed before serving.
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24
Instead of the cider-poached apples, you might try serving the cake with orange segments drizzled with Tangerine Butterscotch Sauce (page 242) or with slices of fresh peaches or nectarines tossed with a bit of sugar.
