Sweet potato and I are at odds over me trying to make him into crispy oven-baked fries and him refusing to do so. He’s been a total stubborn arse over the matter to be honest. Apart from this issue, he is amazingly compliant in other recipes, happily spreading the love everywhere like a drunk girl in a pub bathroom (if only girls were as nice to each other in real life as they are in lavs after a few proseccos the world would be a nicer place, just saying). So today the orange guy sneaks into this delicious spiced cake and the results are awesome.
- 2 cups almond meal
- 2 tablespoons coconut flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon each of cinnamon, nutmeg and ground ginger
- Pinch sea salt
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree
- 1/3 cup maple syrup
- 2 eggs plus 1 egg white
- Handful of chopped pecans or walnuts to decorate (optional)
- Preheat oven to 175 degrees Celsius.
- Grease a loaf tin with a little coconut oil and line with baking paper (mine was 22 x 11 cm).
- Combine all dry ingredients together in a bowl.
- Add all wet ingredients and mix well.
- Spoon into prepared tin. It’s a thick batter so you might need to push it into corners.
- Smooth over the top. Sprinkle on your chopped nuts if using, pressing them down gently so they stick to the batter.
- Bake for 55 minutes to 1 hour (you may need to cover the cake with a piece of foil once it’s reached its desired “browness” to prevent burning, usually at the 30-40 minute mark).
- Let the cake cool in the tin before removing.