2 cups raw shelled pistachio.
1/2 cup rice malt syrup.
5 large egg whites.
2 large eggs.
1 cup raspberries, fresh or frozen.
1 tablespoon rice malt syrup.
1 tablespoon rose water (optional).
2 tablespoons lemon juice.
2 tablespoons chia seeds.
Coconut whipped cream (or any other cream of your choice).
Extra pistachios, to sprinkle.
1. Preheat the oven to 170C and lightly grease and line the base of a 20cm round baking tin.
2. Place the raw pistachios in a high-power large food processor and process until a fine flour which resembles the texture of breadcrumbs. Add the drained raw almonds and process until all evenly combined and fine (around 5 minutes).
3. Transfer the mixture into a large bowl and add the remaining ingredients, mixing until evenly combined. Pour the cake batter into the tin and bake for 40-45 minutes or until the centre of the cake springs back to the touch. Cool completely.
4. To make the coulis, place all ingredients into a food process until smooth. Set aside for 5 minutes to thicken slightly before drizzling on the cake. Decorate with whipped cream and crushed pistachios (optional).