Buckwheat Cake

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.

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