The eggplant will need to be baked in advance, so do this in advance or the night before.
Put the eggplant (whole) in a baking dish and bake for at 200°C or 400°F for 1 hour. Its ready when the skin is puffy and the inside soft. Remove the stalk and keep any liquid which has escaped and cool completely.
If you need to make your almond meal add raw almonds to mixer bowl, mill for 15 sec/speed 9. Set aside.
Preheat oven to 150°C or 300°F fan forced and grease/line a standard cake tin.
Place the eggplant (skin, flesh and liquid) and all of the remaining ingredients, except the almond meal, in to the mixer bowl. Blend for 1 min/speed 6/MC on or until smooth.
Scrape bowl down and add in almond meal, mix for 15 sec/speed 5/MC on.
Pour mixture into prepared cake tin and bake for about 1 hour. Check the cake periodically, as grain free cooking time can alter dramatically depending on your oven.
Its ready when a tooth pick comes out clean.
Cool completely before trying to remove cake from tin. Store in the fridge in an airtight container.
Bellini UsersUse your sharp blade for this recipe.CAKEAt step 1 increase milling time if almonds aren't ground finely enough.At step 4 increase mixing time if required.