Makes: Roughly 12 slices
Prep time: 30 minutes
Cooking time: 50 minutes
100g peeled and diced sweet potato
4 eggs (for a Vegan option substitute each egg with 3 tbsp of water mixed with 1 tbsp of milled chia seeds, ensure that you leave to ‘gel’ for 5 minutes beforehand)
2 tbsp olive oil
2 tbsp coconut oil
25g grass fed butter (or substitiue with 25g coconut oil for a Vegan option)
1 cup tapioca flour
1/3 cup almond flour
1/4 cup maca powder
3 tbsp coconut flour
1/3 cup maple syrup
2 tbsp coconut sugar
1 tbsp (Paleo/gluten-free) baking powder
1/2 tsp bicarbonate of soda
1/2 tsp orange extract
1 tbsp vanilla
1/4 tsp vanilla powder
1/4 tsp pink salt
1.5 tbsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground ginger
100g chopped roasted pecans (plus some extra for decoration)
For the fruit mix:
100g/1 cup mixed dried fruit
250g peeled grated carrot
Juice, pulp and zest of 1 orange
Soak all of the ingredients in the orange juice for at least 30 minutes
1 cup soaked cashews
1 cup soaked macadamias
1 peeled courgette
1/3 cup coconut sugar
4 tbsp coconut oil
4 tbsp coconut yogurt
Juice of 2 lemons
1 tbsp vanilla essence
1/4 tsp vanilla powder
- Prepare your fruit mix 30 minutes in advance as detailed above.
- Preheat your oven to 150 degrees.
- Combine the eggs and sweet potato and process until smooth.
- Add the rest of your ingredients except for your roasted pecans in a food processor and process until a smooth cake batter consistency.
- Remove the mix and place into a large bowl. Add your pecans and fruit mix and stir thoroughly until evenly mixed.
- Grease and line a 9″ springform tin and add your mix spreading evenly. Create a small well in the middle (dip) to ensure that it rises evenly.
- Bake on 150 degrees fan assisted for 50 minutes. It will be done when a nice golden colour and a toothpick comes out clean and hot to the touch.
- Remove from the oven and leave to cool on a wire rack.
- Prepare your frosting by placing all the ingredients into a food processor until smooth, place into a fridge and chill until cake has cooled.
- Once your cake has cooled down sufficiently gently cut in half.
- Divide your frosting in two, placing one half in the middle and the rest on top.
- Sprinkle with the remaining chopped pecans and a little cinnamon et voila!
Store in the fridge in an airtight container for 5 days (but I’m sure it won’t last that long).
Please leave any comments or questions you feel necessary!