Upside-Down Pistachio Blackberry Cake

• For the cake

• 100 g roasted pistachios
• 155 g plain flour
• 1¼ tsp baking powder
• ½ tsp baking soda
• 100 g caster sugar
• 40 g coconut sugar
• 180 g low fat cottage cheese
• 2 eggs
• ½ tsp salt
• 1½ tsp matcha powder (optional) for colour
• 80 ml olive oil
• 1 tsp vanilla extract
• 300 -320g fresh blackberries

• For the blackberry compote

• 80 g frozen blackberries
• 1 tbsp lemon juice
• 1 tbsp coconut sugar or sweetener of choice
• 1 tsp cornflour + 1 tbsp water into a slurry

Preheat oven to 180c and line an 7” cake tin

Make the cake

1. 1

   Blend the pistachios to a fine crumb in a food processor then set aside

2. 2

   Blend the eggs and cottage cheese until smooth

3. 3

   Pour this into a large bowl and whisk in sugar vanilla, oil and blitzed pistachios

4. 4

   Separately sieve the dry ingredients (salt matcha, flour, baking powder and baking soda) then fold into the wet mixture

5. 5

   Add the blackberries tightly packed into the bottom of the springform cake pan then add the cake batter on top

6. 6

   Bake for around 50 minutes until cake tester comes out clean

Make the compote

7. 7

   To make the compote, stew the blackberries, lemon juice and sugar until bubbling then reducing to a simmer with the cornstarch slurry for a few mins to thicken

Finish and serve

8. 8

   Once cool tip upside-down, slice and serve with the blackberry compote, yoghurt and chopped pistachios