This is my version of a traditional Northern Italian recipe of "torta di grano saraceno". The original version contains, indeed, a huge amount of butter, sugar and eggs.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
150g (5 oz) buckwheat flour
50g (2 oz) plain flour
Half tablespoon of baking powder
50g (2 oz) butter, melted
80g (3 oz) caster sugar
3 tbsp natural white yogurt
1. Beat the yolks with sugar and yogurt. Add flours, baking powder and melted butter.
2. Whip the egg whites with a pinch of salt in a large clean bowl. Stir in the flour mixture, stirring gently.
3. Butter a 20cm (8 inch) cake tin, pour the dough and bake at 180C/350F/Gas4 for 30 minutes.
4. Let cool, cut the cake into 2 layers and spread a generous amount of jam.