Buckwheat Cake

• 2 eggs
• 1 1/16 cups raw sugar
• 1 bean Tonka, grated
• 5 1/8 tablespoons vegetable oil
• 1 5/8 cups all purpose flour
• 7/8 cup buckwheat flour
• 5/8 cup heavy cream
• 2 teaspoons baking powder
• blueberry jam
• powdered sugar

1. Preheat the oven to 180C.
2. Beat the eggs with the sugar.
3. Add the grated Tonka bean and the vegetable oil, then, gradually add the two types of flour alternating with the heavy cream, while continually mixing.
4. Last, add the baking powder.
5. Butter and flour a cake pan or line it with wax paper.
6. Pour the batter into the cake pan.
7. Bake for 35 to 40 minutes.
8. Remove the cake from the oven and let it cool completely.
9. Cut the cake into two layers.
10. Spread a generous amount of blueberry jam all over the bottom layer, place the second layer on top of the jam filling.
11. Sprinkle the cake with powdered sugar and serve.

eggs, sugar, bean tonka, vegetable oil, flour, buckwheat flour, heavy cream, baking powder, blueberry jam, powdered sugar

Taken from www.yummly.com/recipe/Buckwheat-Cake-632283 (may not work)