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Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
Grease and line 9" round spring form cake baking tin.
In a bowl whisk together buckwheat flour, ground almonds, desiccated coconut, baking powder, bicarbonate of soda and salt and set aside.
In a electric hand or stand up mixer whisk the eggs and maple syrup for about 5 min until double in volume, add olive oil and vanilla and mix for 2 more min.
Add the dry ingredients to the mixture and mix until combined.
Spoon the mixture into your prepared tin and level the surface.
Top with redcurrant, flaked almonds and sprinkle with coconut sugar.
Bake for about 40-45 min or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
Place on a cake platter and arrange some redcurrant on top if you wish.
Dust with coconut flour or icing sugar.