Peak's Gluten Free Buckwheat Flour, 500g Best Before: 21-10-24

Ingredients: buckwheat 100%

• gluten free
• egg free
• dairy free
• wheat free
• GMO free

Buckwheat cake recipe.
Preheat the oven to 175 °C. Separate four eggs into egg yolks and egg whites. In a grease-free mixing bowl, beat the four egg whites with 150 g granulated sugar until stiff. In a second mixing bowl, beat the four egg yolks with 150 g butter until fluffy and mix in 150 g Peak's buckwheat flour, 5 g ground cinnamon,
5 g ground nutmeg and 5 g ground cloves
through. Carefully fold the egg white-sugar mixture into the buckwheat mixture. Fill a greased springform pan with the batter. Sprinkle the top of the batter with 50 g Peak's Crunchy. Bake the cake in the oven at 175 °C for 45 minutes until done and golden brown. Let the cake cool. Cut the cake into two layers. Spread the bottom layer with jam and put the top back on.