Buckwheat cake with wild lingonberry


For the cake batter
200 g buckwheat flour
150 g granulated sugar
50 g butter (melted)
5 eggs
Half an organic lemon peel
1 tsp. baking powder
Butter and buckwheat flour for the mould (springform)
Pinch of salt
Springform pan (diameter: 24 cm)

For the filling
200 g Darbo all natural wild lingonberry sauce (tart)

For the glaze
200 g Darbo all natural wild lingonberry sauce (tart)
250 ml whipped cream
Almond leaves (optionally roasted) for decoration


First brush the springform pan with butter and dust with flour. Beat the eggs along with sugar, lemon zest and a pinch of salt until foamy. Mix flour and baking powder and knead into the mixture. Heat the butter and add as last ingredient. Pour the mixture into the springform pan and smoothen until flat. Bake in a preheated oven at 180°C for about 40 minutes at medium heat.

Remove the cooled cake from the pan and cut horizontally into two layers. Spread 200 g of Darbo wild lingonberry sauce on one of the cake layers. Then put the two layers back together.

Glaze the top of the cake with the remaining 200 g of Darbo wild lingonberry sauce. Whip the whipped cream until thick and spread thinly on the side of the cake. Decorate with (roasted) almond pieces on the sides.

If so desired, serve with Darbo wild lingonberry sauce and/or some whipped cream.



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