Sugar-Free Chestnut Cake

• Completely vegan-friendly!
• The delicious festive flavour of Chestnuts in a cake.
• Made with zero-GI Xylitol (birch sap) instead of sugar.
• Perfect for tea time!

Organic Chestnut Flour, Gluten-Free 1kg (Sussex Wholefoods)

400g Organic Chestnut Flour

Xylitol 1kg (Sussex Wholefoods)

60g Xylitol

Organic Black Mulberries 200g (Sussex Wholefoods)

40g Black Mulberries

Roasted Hazelnuts, Organic 500g (Sussex Wholefoods)

40g Roasted Organic Hazelnuts

Extra Virgin Olive Oil, Organic 500ml (Mr Organic)

5 tbsp Organic Extra Virgin Olive Oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 pinch Salt

Other Ingredients

• Zest of one orange
• Water

Method

1. Preheat the oven to 150C/300F/ gas mark 2.
2. Brush a 22cm springform cake tin (or similar) with some of the oil.
3. Soak the mulberries in hot water for about 10 minutes, so they plump up while you prepare everything else.
4. Sieve the flour into a large bowl
5. Whisk in the sugar, salt, zest and about 400ml of water.
6. Stir until you have a smooth batter.
7. Add the rest of the olive oil, beating as you add it.
8. Pour the mixture into the tin.
9. Drain the mulberries and scatter them over the top.
10. Break up the roasted hazelnuts into large pieces and scatter these on top too.
11. Bake for 50 minutes.
12. Allow to cool before serving.