A cake recipe for all foodies:
Cream butter, sugar and egg yolks until creamy. Add cinnamon, buckwheat flour, almond kernels and a sachet of baking powder, then fold in the beaten egg whites. Grease the cake tin and dust with flour, fill with the batter and bake for 45 minutes at 180 °C degrees.
Serve with red blueberries and whipped cream.