Buckwheat cake with raspberry

Mill the buckwheat using Faribon 600 or Faribon 600 P to obtain the needed flour;

Soft the butter leaving it to rest at room temperature and then mix it with a wooden spoon in a bowl;

Grind finely the almonds and grate the peel lemon;

Mix the softened butter with the sugar using an electric mixer until creamy

Add the egg yolks one by one, the ground almonds, the lemon peel and the buckwheat flour;

Whisk the egg whites until stiff and incorporate them delicately into the mixture.

Pour the dough in a buttered cake pan dusted with flour (28 cm) and bake it in a preheated oven at 180°C for about 40 minutes, static option;

Once the cake is removed from the oven, leave it to cool and demould it, cut in half and fill it with a generous layer of a raspberry jam.