Torta di grano saraceno (buckwheat cake)

Ingredients

• 250 g buckwheat flour
• 250 g sugar
• 250 g butter
• 250 g ground almonds
• 6 eggs
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 500 g red berry jam
• icing sugar

Preparation

1. Cream together the butter with half of the sugar.
2. Add the egg yolks one at a time. Add the flour, vanilla sugar and the ground almonds. Whisk the egg whites, gradually adding the remaining sugar.
3. Gently fold into the mixture. Pour into a buttered and floured spring form cake tin. Cook in a pre-heated oven at 180° for 45 minutes.