Buckwheat Sweet Bread

  

Preparation time: about 30 minutes

Baking time: about 50 minutes

Ingredients:

• 250g soft butter 
• 200g organic raw cane sugar
• 6 eggs
• 250g buckwheat flour
• 250g ground hazelnuts (can be substituted with almonds, pecans or walnuts) 
• 1 tablespoon baking powder 
• 400g of your favorite berry jam 
• organic powdered sugar for decoration (optional) 

Instructions:

1. Preheat the oven to 350˚F.
2. Separate the egg whites and yolks. Mix butter and sugar thoroughly then add the egg yolks. 
3. Combine buckwheat flour with the ground hazelnuts and baking powder. Add the egg and butter mix. 
4. Using the mixer, mix the eggs till it makes a solid egg snow. Mix the egg snow into the dough. 
   
5. Cut the baking paper into the shape of the springform and place it in the bottom --  or grease the baking form with butter, margarine or coconut oil.
6. Bake for about 50 minutes.  Using a long toothpick or wood skewer, poke the bread and withdraw.  If it comes out clean, the bread is ready; if the dough sticks to it, continue baking a few more minutes.
7. Open the springform, then very gently flip the cake base onto the cooling rack. Carefully remove the baking paper from the cake and leave it to cool.
8. Cut the sweet bread evenly into half, spread the jam and put the other half back on the top. 
   
9. Sprinkle with powdered sugar as desired. 
10. Serve warm or at room temperature with a cup of dairy-free milk (e.g., almond milk, rice milk or flax seed milk) or a cup of tea. 

When served as a dessert, serve with freshly whipped cream.