MARBLE CAKE WITH PISTACHIOS

INGREDIENTS:

100 g of almond flour
40 g of coconut flour (not coconut crumbs)
1 baking powder
a pinch of salt
sweetener as desired (80 g powdered erythritol or 60 g powdered xylitol)
grated lemon zest
3 tablespoons of pistachio cream
3 eggs
110 ml of milk
60 ml of olive oil
1 teaspoon of vanilla extract

250 g of red currants
50 ml of water
sweetener as desired (1-2 tablespoons of erythritol or xylitol, depending on whether it will be sweeter or more sour)
1 tablespoon of corn starch or a sheet of gelatin
half of a squeezed lemon

Preparation:

1.First, beat the eggs together with the sweetener with a mixer until the mixture doubles in size and becomes light. Then add the remaining wet ingredients (milk, vanilla and oil). After mixing everything well, add the dry ingredients (baking powder, almond and coconut flour and a pinch of salt) to the resulting mixture. When all the ingredients are well incorporated, divide the mixture into two equal parts. In one half, add pistachio spread and, if desired, two drops of green food coloring. We alternately add the green and yellow mixture to the mold and put it on the baking sheet.

Bake at 180˚C for 25 min.

If desired, for decoration, melt 100 g of white chocolate (with no added sugar) with 1 tablespoon of coconut oil, and in the meantime, while the chocolate is melting, toast the almonds.

2.For a red current dressing put all the ingredients (red currents, water, sweetener, corn starch / gelatine and lemon juice) in a pot and cook for about 10 minutes on low heat.