Sweet potato-and-coconut cake with date “butter”
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- Abigail Donnelly
- 6
- Easy
- Health conscious
- 20 minutes
- 1 hour 40 minutes
- Woolworths Jordan NSA Merlot 2015
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
Does the sweet potato get cooked first before being grated?
Hi there Karen. Nope, you grate it raw and it cooks during the baking process.