Gluten-Free Buckwheat and Blueberry Cake
Preparation time
60 mins
60 mins
Doses
People
People
Ingredients
4 eggs
250 g gluten-free sweet mix with buckwheat
130 g softened butter
130 g sugar
200 g fresh blueberries
2 tablespoons brown sugar
Preparation
Place the softened butter in a bowl with the sugar and beat until light and fluffy.
Add the egg yolks and continue beating until well combined.
In a separate bowl, beat the egg whites until stiff peaks form. Add the buckwheat cake mix to the main batter, then gently fold in the beaten egg whites last.
Pour half of the batter into a 20 cm cake pan, cover with half of the blueberries, then add the remaining batter, the rest of the blueberries, and finally sprinkle brown sugar on top.Bake the cake in a fan oven at 180°C (350°F) for about 50 minutes.
Once baked, let it cool, then enjoy!
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