For the Cake:
2 ½ cup unbleached all purpose flour
2 teaspoons baking powder
Roasted chestnuts, roughly chopped, about 1 cup
4 large eggs
2 cups raw sugar
¼ teaspoon Vanilla extract
½ teaspoon fine sea salt
½ cup full fat coconut milk
1 cup coconut oil
Roughly chopped hazelnuts, about 1 cup
For the Blackberry Glaze:
1 cup blackberries
4 tablespoons raw sugar
1 tablespoons lemon juice
2 cups powdered sugar, sifted
To make the cake:
Preheat oven to 325°. Grease a Bundt pan with plenty of baking spray.
In a medium bowl combine the flour with the baking powder.
In the bowl of a food processor already attached to its base, pulse the roasted chestnuts until finely ground. Add the eggs, sugar, vanilla, salt and coconut milk and pulse for 20 to 30 seconds until the sugar has mostly dissolved. With the food processor running start pouring the oil through the lid hole in a stream.
Make a well in the center of the flour. Pour the liquid ingredients into the bowl and using a wooden spoon start mixing gently until everything is well combined. Add hazelnuts and fold them in. Transfer the batter to the pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean (see notes).
Remove from pan and let it cool down while you prepare the glaze.
To make the blackberry glaze:
In a small saucepan combine blackberries, raw sugar and lemon juice. Boil for a few minutes, until the blackberries start to break down. Pass this mixture through a Nutri-Bullet or small blender for a couple of seconds (see notes). Strain the liquid.
Start by adding just a couple of tablespoons of the liquid to the powered sugar and using a hand whisk mix well. This should yield a very thick icing. Add more liquid to achieve one to two tablespoons at a time to achieve desired color and consistency. Pour glaze over cake immediately.
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