A very soft buckwheat cake, gluten-free, ideal to be filled with berry jam.
Let's start by separating the egg yolks from the egg whites.
Whisk the egg whites with half the sugar and set aside.
Whisk the egg yolks with the remaining half of the sugar.
Add oil, milk, lemon zest, salt, flours and sifted baking powder.
Gradually fold in the egg whites with an upward and downward movement.
Pour the mixture into a cake pan and bake in a 170 degree oven for about 45 minutes.
Let it cool and then cut the cake in half.
Fill with the berry compote and dust with powdered sugar.
Store in an airtight container at room temperature for 2-3 days.
Perfect to eat as a snack or breakfast.
Italia, Liguria
