180g almond flour (or toast fresh almonds before blending)
180 g of brown sugar
120 ml of rice or corn oil
75 ml whole milk
5 eggs
1 sachet of baking powder
a pinch of salt
strawberry jam
powdered sugar
fresh strawberries for decoration
PROCEDURE
Beat the eggs with the brown sugar until the mixture is light and frothy (use an electric whisk or a stand mixer).
Gradually pour in the oil and milk.
Add the buckwheat flour, the yeast, the almond flour and the pinch of salt while continuing to whisk.
Pour the mixture into a pan lined with baking paper and bake at 180° for about 40/45 minutes (do the toothpick test).
Remove from the oven and let cool. Divide the cake into two parts and spread the strawberry jam on the cut surface.
Reassemble the cake and sprinkle it with powdered sugar. You can use a stencil to create a decoration (I used a perforated placemat/mat). If you want, you can add some fresh strawberries and little flowers (mine are blackberry brambles).
