I was searching for a recipe that called for buckwheat flour, since we got a bag of it in our CSA recently and I needed to find ways to use it up. I found one on a British website that I altered slightly; had to convert the ingredients from grams to cups, and decided to add the jam topping (thinking about this recipe that I have made many, many times before) instead of the cream cheese and blackberry compote topping that was in the original recipe. Voila! Here's what I came up with and I am really happy with it. The cake is sweet, nutty, and light. The strawberry topping pairs well with the spices in the cake. All the flavors are nicely balanced, but if I make this again I would try it with only 1/2 cup sugar, only because I prefer desserts to be not too sweet.
For the cake:
4 large eggs
Scant 1 cup sugar
1/4 tsp salt
2/3 cup buckwheat flour
2/3 cup walnuts, ground
pinch of ground cloves
1/2 tsp cinnamon
fresh nutmeg
1/2 cup canola oil
For the topping:
1/2 cup strawberry preserves
1 tbsp lemon juice
1 tbsp pomegranate molasses
Heat oven to 350. Use an electric mixer to blend two of the eggs, two of the yolks and the sugar on high until light and fluffy, 4-5 minutes. Sift the buckwheat flour into a medium bowl, mix with the walnuts and spices, then incorporate into the egg mix, a third at a time. Mix in the oil until incorporated.
In large bowl, mix remaining two egg whites to soft peaks, then fold into the batter until just combined. Pour into a round glass buttered Pyrex pie plate and bake 35-40 minutes, until tester comes out clean. Cool completely and then tip onto a plate.
Meanwhile: mix preserves, lemon juice and pomegranate molasses in small bowl. Spread over cooled cake.
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