Buckwheat Cherry Cake

I am always on the hunt for delicious Gluten Free cakes and Maren kindly gave me her Mum's recipe for this Beechnut and Cherry cake. It was so delicious and I have never cooked with Buckwheat Flour before. It has a really nutty and distinctive flavour from the beechnuts it is made of. So next time you need a gluten free cake why not give this a try - five of us ate almost the whole cake within 15 minutes which is quite an achievement and it says a lot for Maren's delicious recipe.

Buckwheat and Cherry Cake
Serves 8 - 10

6 large eggs, separated
200g/7oz caster sugar
100g/3 1/2 oz buck wheat flour
2 tsp baking powder
1 large jar of preserved sour cherries, drained
600ml double cream, whipped to soft peak
3 tbsp grated chocolate for decoration

Preheat the oven to Gas mark 175C and grease and line a 9inch spring form tin. Whisk together the egg yolks and caster sugar until thick and creamy. In a separate bowl, whisk the egg whites to stiff peaks and then fold into the egg yolk mixture. Mix together the flour and baking powder and then sprinkle over the egg mixture and fold through gently. Gently pour into the baking tin and bake for 30 - 40 minutes until the cake is firm (it will feel quite foam like rather than cake like - almost like a marshmallow). Allow the cake to cool completely then cut into three layers and fill each layer with cream and cherries. Top with grated chocolate and serve immediately. Store any uneaten cake in the fridge due to the fresh cream.