Sweet potato-and-coconut
| Serves: | 6 |
| Cooking Time: | 1 hour 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- microgreens, to garnish
- 40 g Thompsons seedless raisins
- a pinch salt
- 1 lemon, juiced and zested
- 16 medjool dates, pitted
- 1 tsp Canola oil
- 40 g desiccated coconut
- 3 tsp baking powder
- 1/4 tsp Turmeric
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 420 g Woolworths almond flour
- 1 tbsp vanilla extract
- 400 g Woolworths Beauregard sweet potatoes, peeled and grated
- 30 g Woolworths organic brown sugar
- 6 free range eggs
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 160°C and grease a 15 cm cake tin.
- Whisk the eggs and sugar for 5 minutes, or until light and fluffy. Place the sweet potato, vanilla, almond flour, ginger, cinnamon, nutmeg, turmeric, baking powder, raisins, coconut and oil into a large bowl and mix.
- Fold in the egg mixture in 2 batches. Pour 2 cups batter into the cake tin and bake for 25 minutes. Repeat with the remaining batter. Cool on a wire rack.
- To assemble the cake, spread each layer with date butter and ice the top with the remaining butter. Garnish with microgreens.
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