Pistachio And Blackberry Cake

• 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
• 4-1/2 ounces, weight Blackberries
• 1 teaspoon Honey, Raw
• 1 Tablespoon Coconut Oil
• Additional Chopped Pistachio Kernels And/or Blackberries, For Garnish, If Desired

1. Preheat oven to 180u0b0C.
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.

eggs, flour, coconut palm sugar, weight blackberries, honey, coconut oil, blackberries

Taken from tastykitchen.com/recipes/desserts/pistachio-and-blackberry-cake/ (may not work)