Pistachio And Blackberry Cake – a delicious recipe with Eggs, Flour, Coconut Palm Sugar, weight Blackberries, Honey, Coconut Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C.
2
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.
3
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.
4
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.
5
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.
6
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.
1042
kcal
Calories
79
g
Fat
54
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3-5/8 ounces, weight Pistachios Kernels (no Shells), 6 whole Large Eggs, Whites And Yolks Separated, 2 cups Almond Flour, 1/2 cups Coconut Palm Sugar, and more.
Yes, Pistachio And Blackberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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