1) Chop finely the walnut kernels, put soak the cranberries in warm water for 20 minutes, then drain and dry them on absorbent paper. Hold on 3 figs aside for the decoration and cut the others into chunks.

2) Shelled the eggs in a large bowl, add the brown sugar and mount them lightly with a pair of electric whips. United sunflower oil, mix and add 180 g of sifted buckwheat flour with corn starch and baking powder. Incorporate then the diced figs, the cranberries (keep a dozen aside), the chopped walnuts and a pinch of salt and mix.

3) Butter a 24 cm diameter donut mold with high edges, flour it with the remaining buckwheat flour, pour the dough and level it. Cook the cake in the oven at 180 degrees for 1 hour, then turn it out on a wire rack and let it cool.

4) Dissolve the currant jelly in a saucepan with the lemon juice, unite cranberries and figs kept aside cut into slices, jumbled up gently drain them with a fork and arrange them on the donut. Garnish with the remaining gelatine and let it rest for 30 minutes.