John Myers
Ingredients for 1 servings:
- 130 g butter or compatible margarine
- 130 g sugar
- 4 egg yolks
- 200 g flour mix, gluten-free, e.g. Bio Flour Mix Basis from Alnavit
- 30 g coconut flour
- 30 g chestnut flour
- 50 g almonds, ground
- 3 tbsp tiger nut flakes
- 1 pack of cream of tartar baking powder
- 2 tbsp flaxseed meal, as a protein substitute *)
- 1 tsp cinnamon
- some vanilla sugar, possibly homemade
- 500 g cherry(s), frozen
- e.g. milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes
Mix the gluten-free flour, coconut flour, chestnut flour, almonds, and tiger nut flakes together with the baking powder. Beat the butter, sugar, and egg yolks with a whisk or a food processor until fluffy. Add the flour mixture and the soaked flaxseed meal, including the soaking water, along with the cinnamon and vanilla sugar. Stir in as much milk as needed to form a soft batter. Line the bottom of a 26 cm baking dish with baking paper. Pour in the batter, place the cherries on top, and press them lightly into the batter. Place the cake in the oven at approximately 200 degrees Celsius on the second rack from the bottom. Mine baked for 55 minutes. *) Note: Soak the flaxseed meal in water for 10 minutes; it acts as an egg white substitute.
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