- 3 x medium eggs
- 2 x tsp vanilla extract
- 250g ground almonds
- 100g desiccated coconut
- 200g caster sugar
- 2 x tsp cinnamon
- 200g fresh mulberries (or 4 x tsp mulberry syrup)
- 100g shelled and chopped pistachios
Preheat the oven to 150C and line a cake tin with nonstick baking paper to cover the base and sides.
Beat the eggs, sugar and vanilla extract in a mixing bowl, then stir in the ground almonds, coconut and cinnamon. Warm the mulberries in a pan and add to the mixture along with the chopped pistachios. If you do not have fresh mulberries, you could also stir in 4 teaspoons of mulberry syrup.
Spoon the batter into your prepared cake tin and bake for 1 hour, or until firm to touch with a crust.
The cake tastes great on its own, but you can also try adding a spoonful of yoghurt drizzled with mulberry syrup.