Buckwheat Cake with Lingonberries and Meringue

Buckwheat Cake with Lingonberries and Meringue

Buckwheat Cake with Lingonberries and Meringue

You’d never guess this buckwheat cake is gluten-free! Filled with lingonberries jam and topped with meringue frosting, it's a great party cake for all.

November 27, 2018

Type of dish

Dietary Consideration

serves for

8

total time

2 HR 0 MIN

ingredients

butter
250 g, unsalted
sugar
250 g
Eggs
6, separated
buckwheat flour
250 g
almonds
250 g, ground
Baking powder
1 tbsp, gluten free
apple
1, peeled and grated
Vanilla
1 tsp, extract
sugar
175 g
Egg white
3 large
salt
1 pinch
Cream of tartar
1/4 tsp
butter
225 g, unsalted, softened and diced
Vanilla
1 tsp, extract
Cream
400 ml, 48% fat
lingonberry
300 g, jam
Rose
petals, crystallised

Preparation

How to make buckwheat cake with lingoberries and meringue

  • Heat the oven to 180°C (160° fan)  gas 4.
  • Grease a deep 23cm|9"springform cake tin and line the base with non-stick baking paper.
  • Beat together the butter and sugar in a mixing bowl until light.
  • Add the egg yolks and beat until pale and creamy.
  • Add the buckwheat flour, baking powder, almonds, grated apple and vanilla until just combined.
  • Whisk the egg whites until stiff. Gradually fold into the mixture until well combined.
  • Pour into the tin and bake for about 50 minutes, until deep golden brown and a skewer inserted in the centre comes out clean.
  • Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
  • Slice the cake horizontally into three.

For the filling and frosting

  • Put the sugar, egg whites and salt into a heatproof bowl over a pan of simmering (not boiling) water.
  • Whisk until the whites are warm to the touch and the sugar has dissolved.
  • Remove from the heat and whisk with an electric whisk until foamy.
  • Add the cream of tartar and whisk for about 10 minutes until stiff, glossy peaks form and the mixture has cooled completely.
  • Whisk in the butter, a little at a time, whisking to incorporate fully after each addition.
  • Beat in vanilla. then beat for 3-5 minutes until smooth.
  • Cover with cling film and set aside. 10 Invert 1 cake layer onto a plate.
  • Whisk the cream until thick. Gently stir in the lingonberries jam.
  • Spread half the jam cream over the cake layer.
  • Place another cake layer on top and spread with the remaining jam cream.
  • Place the third cake layer on top.
  • Spread the frosting over the top and sides of the cake and decorate with crystallised rose petals.

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