- 130 g almond flour (can be pine nut flour partly)
- 100 g wild bird cherry flour
- 130-180 g sugar (you can use any your favorite sweetener)
- 4 eggs (5, if small)
- 1/2 ts natrium bicarbonate
- flour sugar
- 20 cm cake tin
- Mix well almond and wild bird cherry flours, add sugar, natrium bicarbonate and eggs.
- Cover the cake tin with the butter and pour the mixture. Bake in oven by temp. 180C about 45 min.
Best served with sour cream or whipped cream!