Buckwheat Cake with Fruit Topping



Dough: 5 eggs, separated 5 tbsp honey or sugar 2 tbsp hot water 1 tsp vanilla 1 2/3 cup buckwheat flour (200g) Topping: 250 ml whipping cream 1 tbsp honey or sugar 4 cups fresh strawberries 2 tbsp whole roasted flaxseed


• Spray deep dish cookie sheet with non stick cooking spray.
• Preheat oven to 180˚ C or 355˚ F
• Place egg yolk, honey or sugar, water and vanilla in a large bowl and mix until creamy.
• Beat egg whites until very stiff consistency is reached.
• Carefully blend stiff egg whites and buckwheat flour with egg mixtures.
• Bake for 20 minutes.
• Cool cake before proceeding with toppings.
• Whip cream until it forms stiff peaks. Sweeten with honey or sugar.
• Spread evenly on baked cake.
• Top with strawberry halves and roasted flaxseed.
• Serve right away

Nutritional Facts (per serving)
Energy 168 kcal
Total Fat 7.1 g
Saturates 3 g
Polyunsaturates 1 g
Omega-3 ALA Fatty Acid 0.5 g
Monounsaturates 1.9 g
Cholesterol 101 mg
Sodium 49 mg
Total Carbohydrate 22 g
Dietary Fibre 4.7 g
Sugars 3.1 g
Protein 5.6 g