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Medjool dates

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1 hour 40 minutes

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Sweet potato-and-coconut cake with date “butter”

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 40 minutes

Ingredients

5 free-range eggs
200 g Woolworths organic brown sugar
400 g Woolworths Beauregard sweet potatoes, peeled and grated
1 t vanilla extract
420 g almond flour
1 t ground ginger
1 t ground cinnamon
½ t ground nutmeg
1 t turmeric
1 t baking powder
40 g Thompsons seedless raisins
40 g desiccated coconut
¼ cup avocado (or canola) oil
Microgreens, to garnish

For the date “butter”, blend:

16 Medjool dates, pitted
1 lemon, zested and juiced
A pinch salt

Method

Preheat the oven to 160°C and grease a 15 cm cake tin. 2 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.

Discover more gluten-free treats here.