Whip the butter with the sugar, then add the eggs one at a time, mixing very well. Add the flour and baking powder to the mixture and knead until a homogeneous mixture is obtained.
Pour the mixture into the buttered and floured mold and cook for about 40 minutes in a convection oven preheated to 180 ° C.
Then prepare the coffee icing: put the icing sugar in a small bowl, adding the coffee a little at a time to obtain a not too liquid glaze.
Pour the icing on the still warm cake, decorate with the coffee beans and let it cool before serving your buckwheat plumcake.
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