[Leo]

Torta di grano saraceno

125g caster sugar
125g soft butter
3 eggs, separated
125g buckwheat flour
2 tsp baking powder
1 tsp pure lemon oil (not infused) or the finely grated rind of one lemon.
125g blanched almonds, roasted and coarsely ground
1/4 tsp ground cinnamon
2/3c raspberry jam
Icing sugar for dusting

Beat 75 g sugar and butter with electric mixer until light and creamy. Add yolks and beat until well combined. Stir in flour, baking powder, lemon oil, almonds and cinnamon until well combined.
Using electric mixer (with clean grease free beaters) whisk egg whites until soft peaks form, then gradually add remaining sugar and whisk until thick and glossy.
Using a large metal spoon, gently fold in half of the egg whites to the buckwheat mixture to loosen then gently fold in remaining whites until just combined.
Spoon mixture in to a greased and base-lined 20cm springform pan and bake at 180C for about 40 minutes.
Let stand in pan for 10 minutes before turning out onto rack to cool completely.
Slice cake in half horizontally and spread bottom half with jam. Replace top and dust with icing sugar.

Source: Gourmet Traveller June 2005
_________________
Vorrei quello che stanno mangiando loro.