Buckwheat Cake

This interesting cake has only buckwheat and whole wheat flours. If you like buckwheat pancakes and/or European-type cakes, you will like it. I followed the recipe exactly, but probably should have taken it out of the oven a few minutes earlier. I also was unsuccessful in spinning the spring form pan with batter to spread it out. I tried to compensate with a spatula, but as you can see from the picture, I still ended up with the domed shape she warned about. Going with the theme of a European cake, I used black currant preserves for the filling and it was a good choice. If you are looking for an overly sweet frosted cake, this isn’t it. But I can highly recommend it for tea.