Blueberry Raspberry Dessert Cake - Dessertkaka med blåbär och hallon

BLUEBERRY RASPBERRY DESSERT CAKE

Dessertkaka med blåbär och hallon

Serves 4

0.2 cup almonds, hazelnuts

or sunflower seeds

3 eggs

some salt

0.4 cup sugar

8.8 oz Kesella

0.4 cup flour

1 teaspoon baking powder

For serving:

approx 7 oz blueberries

and raspberries

Preheat oven to 392F.

Chop the almonds, hazelnuts or sunflower seeds. Beat the eggs with salt and sugar and mix with chopped almonds and Kesella. Add flour mixed with baking powder and pour the batter in a greased, oven-proof baking pan, approx 6 cups. Bake for 25 minutes and serve the cooled cake with berries.

Enjoy!

Bella