Servings: 12 · Prep Time: 0 mins · Cooking Time: 0 mins
Total Time: 0 mins
Snacks | Desserts | Breakfast
With only 5 key ingredients this cake is as close to being called healthy as you will get. It is incredibly indulgent, moist in texture and has a delicious combination of sweetness alongside the tartness of the blackberries. It is the perfect late summer cake when the blackberry season is in full swing. Enjoy it for breakfast, afternoon tea or a dessert. The cake is lower in carbs per slice than your average sugar-filled shop-bought cake. Light in texture, this cake is rustic, moist and deceptively decadent. I like serving it with a dollop of cr�me fra�che and some toasted pistachios.
- shelled pistachios (100g)
- coconut sugar (or a granulated sweetener) (50g)
- eggs (6, separated)
- blackberries (140g)
- ground almonds (200g)
- butter (1 tbsp powdered)
- raw honey (or a sweetener syrup) (1 tbsp)
- coconut oil (1 tbsp)
Pre-heat oven to 180�c.
In to a blender place 3/4 of pistachio nuts and blitz until a flour like substance.
Add in to the pistachio mixture the 6 separated egg yolks, almond flour and palm sugar. Blend for a further 20 - 30 seconds until fully combined. Transfer in to a separate mixing bowl.
In to a separate metal bowl place the egg whites and whisk until stiff peaks.
Gently fold the egg whites in to the pistachio/ egg yolk/ coconut sugar mixture with a metal spoon until fully combined.
Add in the blackberries and remaining pistachio nuts (I chop mine up a bit first) gently fold them all in and transfer to a greased cake tin.
Pop in to the oven for approximately 50 minutes until a metal skewer comes out clean from the middle of the cake.
Allow to cool fully before you put the glaze on.
Over medium- high heat, place the honey and coconut oil in to a pan until fully melted and combined. You will want to whisk them together.
Pour directly over cooled cake and spread with a flat knife until spread.
Decorate cake with pistachio nuts and blackberries.
You can use a "like-for-like" granulated sweetener like erythritol, but I do suggest using a little sugar. Brown or coconut as this really does help the cake bind beautifully. That being said, it will work with just sweetener if you prefer.
It is really important that the eggs are separated because this is how you will get a rise in the cake.