Chestnut Bundt Cake

Instructions

1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
2. Line a Bundt cake tin with olive oil and set to one side.
3. In a high-speed food processor grind down the amaranth seeds, almonds, oats, flaxseeds, sugar and salt. Place in a large mixing bowl with the potato starch.
4. Blend the chestnuts with the water in a blender – don’t worry if there are small chunks as this adds to the texture. Add to the mixing bowl. Mix with a spatula.
5. Fold in the puree, and oils. Combine well.
6. Fold in the bicarbonate of soda and add the lime juice too.
7. Pour the mixture into the cake tin and bake for about 30 minutes until a dry skewer runs through.
8. Remove from heat and set to one side until cool.
9. Top with icing of your choice, if preferred.