Torta di Grano Saraceno

Preheat your oven to 180°C. Grease and lightly flour a 22-24cm springform pan.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.

Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated into the butter mixture before adding the next.