Buckwheat Cake (Torta Di Grano Saraceno)

• whole almond, blanched or natural↗1 cup

  6oz/175g

• buckwheat flour↗1 1⁄2 cups

  200g

• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• large lemon, zest of, finely grated (or two medium)↗1
• baking powder↗2 teaspoons
• unsalted butter, at room temperature↗3⁄4 cup

  6oz/175g

• sugar, divided↗1 1⁄2 cups

  300g

• milk↗3⁄4 cup

  180ml

• eggs, at room temperature, separated↗4

Step-by-step instructions

1. 1

   Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely.

2. 2

   Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder.

3. 3

   In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined.

4. 4

   In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top.

5. 5

   Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like.