Cambridge CropShare

Ingredients:

• 120g walnuts
• 120g hazelnuts
• 120g almonds
• 100g chestnut flour
• 250g wheat or spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1tsp vanilla extract
• 1/2 tsp salt
• 3 tbsp lemon juice
• 150ml agave syrup
• 150ml oil
• 300 - 350ml almond milk

• 150g hazelnuts
• 50g cacao nibs
• 50g sugar
• 125g margarine
• 50ml agave syrup
• 1tsp vanilla extract
• 2 tsp cocoa powder

Directions:

1. roast the nuts in a non-stick pan and grind them in a food processor or blender.
2. preheat the oven to 180 degrees C.
3. grease an 11 inch spring form and sprinkle with breadcrumbs.
4. in a large bowl mix the nuts with the chestnut flour, flour, baking powder baking soda, vanilla extract and salt using a whisk or blender.
5. in a separate bowl mix the lemon juice, agave syrup, oil and 300ml of the almond milk.
6. pour the liquid ingredients into the large bowl and mix, adding the remaining milk if necessary - the dough should have a fairly thick, syrupy consistency.
7. scoop the mix into the spring form and bake for about 30 minutes, until a toothpick inserted comes out clean.
8. Topping:
9. roast the nuts in a non-stick pan and grind them, together with the cacao nibs, in a food processor or blender.
10. in a large bowl mix the margarine, agave syrup, sugar vanilla extract and cocoa powder until creamy.
11. gradually add the nuts and mix until smooth.
12. spread onto the cooled cake.