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Preheat oven to 350°F (175°C) and grease an 8-inch (20 cm) round cake tin.
Separate the egg yolks and whites.
Beat the cold cubed butter with an electric mixer until just softened, around 2 minutes. Add vanilla extract and half of the sugar (⅓ cup or 65 grams). Beat for 5 minutes, occasionally scraping down the sides of the bowl.
Add the yolks one at a time, beating the mixture for 30 seconds after each addition.
Add the buckwheat flour, almond flour and baking powder to the butter mixture and mix gently.
Add the olive oil, grated apple and orange zest. Mix until fully incorporated.
In a separate bowl, combine the egg whites, salt and cream of tartar. Beat with clean whisks on medium speed until foamy.
Increase the speed to high and gradually add the remaining sugar (⅓ cup or 65 grams). Continue beating until stiff peaks form, about 5 to 10 minutes.
Add a few tablespoons of egg whites into the dough and mix well.* Carefully fold in the rest of the whipped egg whites.
Pour the batter into the prepared tin and spread evenly. Bake for 40-45 minutes or until an inserted toothpick comes out clean.
Let the cake cool for 10 minutes then turn out onto a wire rack to cool completely.
Slice the cake in half horizontally. Spread a layer of jam on the bottom half of the cake and place the other cake half on top. Dust with powdered sugar if desired.