BUCKWHEAT & CHERRY CAKE

This gorgeous cake is a northern German twist on the classic and ever-popular Black Forest Gateau. The light and delicate layers of sponge are almost marshmallow-like in texture. 6 large eggs, separated 200g caster sugar 100g buckwheat flour 2 teaspoons baking powder Kirsch, for drizzling (optional) 500ml cream, whipped to soft peaks 680g jar morello cherries, drained About 3 tablespoons grated dark chocolate

Heat oven to 180°C. Grease and line a 23cm round, spring-form cake tin (this cake rises quite high as it bakes, so use a deep tin).

Whisk egg yolks and sugar together until thick, pale and creamy.

In a separate grease-free bowl, whisk egg whites to stiff peaks. Gently fold egg whites into the egg yolk mixture.

Combine the flour and baking powder then sift it over the egg mixture and gently fold in.

Pour batter into the prepared tin and bake for 30-40 minutes or until the cake is firm to the touch. It will feel foam-like rather than cake-like – almost like a giant marshmallow.

Carefully turn out the cake onto a wire rack and let cool completely (it will deflate as it cools).

Using a large, sharp knife, slice the cake into 3 layers. Drizzle each layer with kirsch, if using. Assemble the cake, filling each layer with whipped cream and cherries. Top the final layer with grated chocolate. Serve immediately or cover and refrigerate until needed. Serves 8-10