2 1/2 dl icing sugar
1 dl almond flour
1 dl wheat flour
1 tsp vanilla sugar
1 tsp baking powder
100 g butter
hand full cherries
Preheat the oven to 175 degrees C.
Melt the butter.
Whisk egg-whites and icing sugar in a bowl, with an electric mixer until white.
Put all the dry ingredients into a bowl and mix together.
Pour the egg and sugar batter into the mix of dry ingredients. Fold and blend carefully. Do not mix hard, as this will remove the air that you just whisked into the egg and sugar batter.
Add the melted butter and continue to carefully blend together.
Pour the mix into a round baking-tin, approximately 23cm in diameter. Place the cherries in the mix.
Bake the cake for 20-25 minutes until golden. Serve with ice-cream or whipped cream.