Buckwheat & Jam Cake Recipe

Name: Buckwheat & Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups skin-on sliced almonds; 3/4 cup unsalted butter, softened; 3/4 cup sugar divided; 4 eggs, separated; 2 tsp. vanilla extract; 1/8 tsp. salt; 1/2 cup light buckwheat flour; 1/2 cup raspberry preserves; 10-inch round paper lace doily; 1 tbsp. confectioners' sugar

Servings: persons

1/2 cups skin-on sliced almonds
3/4 cup unsalted butter, softened
3/4 cup sugar divided
4 eggs, separated
2 tsp. vanilla extract
1/8 tsp. salt
1/2 cup light buckwheat flour
1/2 cup raspberry preserves
10-inch round paper lace doily
1 tbsp. confectioners' sugar

1
Preheat 350 degrees
2
Oil bottom of 9 x 1-1/2 inch round cake pan and line with waxed paper. Finely grind almonds in food processor, blender or nut-chopper.
3
In large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one at a time. Stir in vanilla and almonds. In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner. Pour batter into pan. Bake at 350u00b0 for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan. When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Place doily on top; sprinkle with confectioners' sugar; remove doily.

2983

kcal

Calories

304

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups skin-on sliced almonds, 3/4 cup unsalted butter, softened, 3/4 cup sugar divided, 4 eggs, separated, and more.

Yes, Buckwheat & Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat & Jam Cake

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