Buckwheat Breakfast Cake
- 1 1/2 cups sliced almonds, skin on
- 3/4 cup unsalted butter, soften, plus more for pan
- 3/4 cup sugar
- 4 eggs, separated
- 1 tablespoon pure vanilla extract
- Pinch salt
- 1/2 cup buckwheat flour
- Confectioner's sugar, for dusting
- Fresh strawberries and whipped cream or plain yogurt, for serving
Butter bottom of a 9" cake pan and line with parchment paper. Preheat oven to 350. Grind almonds in food processor to a fine meal, be careful not to over work as nuts will become buttery. Cream together butter and 6 tablespoons sugar in mixing bowl. Beat in egg yolks, one at a time. Stir in almonds and vanilla. In another mixing bowl combine egg whites and salt and beat to soft peaks. Gradually add the remaining 6 tablespoons sugar, beating to form soft glossy peaks. Gently fold a quarter of egg whites into batter. Sift in a quarter of flour. Continue in this manner, folding after each addition, to incorporate all egg whites and flour. Pour batter into prepared pan and bake about 30 minutes or until tester inserted into center of cake comes out clean. Let cool 10 minutes before removing cake from pan. Cool completely, dust with confectioner's sugar and serve with cream and berries if desired.