Tasty gluten-free bird cherry flour cake

You need:

  • 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
  1. Mix well almond and wild bird cherry flours, add sugar, natrium bicarbonate and eggs.
  2. 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!