Italian Buckwheat & Almond Cake w/ Raspeberry Preserves

INGREDIENTS

• 12 Tbsp unsalted butter

• ¾ cup sugar, divided

• 4 large eggs, separated

• 2 tsp vanilla extract

• 1 ½ cups unblanched almonds, ground

• Pinch salt

• ½ cup whole grain buckwheat flour

• ½ cup raspberry preserves

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter a 9-inch round cake pan and line the bottom with parchment. Beat the butter with an electric mixer until soft and light. Beat in half the sugar and continue until light and fluffy, ~3 mins. Add the egg yolks one at a time, beating until smooth between each. Stir in the vanilla and ground almonds.

Whip the egg whites and salt in a clean, dry bowl until they hold a very soft peak. Add the remaining sugar gradually, continuing to whip until the egg whites hold a soft, glossy peak. Stir 1/4 of the egg whites into the batter, then sift 1/3 of the buckwheat flour over the batter and fold it in. Continue alternating additions, ending with egg whites. Pour the batter into the prepared pan and bake for 30 mins or until a skewer inserted in the center of the cake comes out dry.

Cool the cake in the pan for 10 mins, then invert on a rack to cool completely. Slice the cake through the middle to make 2 layers. Transfer to a plate and spread preserves over the bottom layer. Then add the top layer, covering the preserves. Press well to adhere the layers. Before serving, dust the cake with confectioners' sugar. Store leftovers tightly covered at room temp.