Description
Rustic, moist, light and deceptively decadent.
Ingredients
- 3-⅝ ounces, weight Pistachios Kernels (no Shells)
- 6 whole Large Eggs, Whites And Yolks Separated
- 2 cups Almond Flour
- ½ cups Coconut Palm Sugar
- 4-½ ounces, weight Blackberries
- 1 teaspoon Honey, Raw
- 1 Tablespoon Coconut Oil
- Additional Chopped Pistachio Kernels And/or Blackberries, For Garnish, If Desired
Preparation
Preheat oven to 180°C.
Into a blender place 3/4 of the pistachio kernels and blitz until a flour-like substance. Add the egg yolks, almond flour and palm sugar. Blend for a further 20-30 seconds until fully combined. Transfer into a large mixing bowl and set aside.
Into a separate metal bowl place the egg whites and whisk until you reach stiff peaks. Gently fold the egg whites into the pistachio/egg yolk/sugar mixture with a metal spoon until fully combined. Add the blackberries and remaining pistachio nuts (I chop mine up a bit first) and gently fold everything together.
Transfer the batter into a greased 20cm round cake tin. Pop it into the oven for approximately 50 minutes until a metal skewer inserted into the center comes out clean. Remove it from the oven and set pan on a rack. Allow cake to cool fully before you put the glaze on.
For the glaze: Place the honey and coconut oil in small saucepan or a microwave safe bowl and heat for 30 seconds at a time until fully melted and combined.
Invert cake out of the tin once cooled. Pour glaze directly over cooled cake and spread with a flat knife. Decorate cake with pistachio nuts and blackberries.
