1/2 cup (75 g) buckwheat flour

1 tsp baking powder

4 eggs, separated

1 tsp (5 ml) vanilla extract

1/2 cup (105 g) lightly packed brown sugar

1/2 cup (125 ml) chestnut spread or cream

1/4 cup (60 ml) canola oil

Icing sugar, for dusting

Crème fraîche (optional)

With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Then line the inner walls of the pan with a band of parchment paper.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the vanilla and brown sugar, beating until stiff peaks form. Set aside.

In a large bowl, whisk together the egg yolks, chestnut spread and oil. Whisk in the dry ingredients until smooth.

Using a spatula, gently fold the egg whites into the batter. Spoon into the prepared pan.

Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool before unmoulding. The cake may sink slightly in the middle.

Dust the cake with icing sugar. If desired, serve with crème fraîche.

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