Is it a dessert, is it a stew, who knows?…It’s a dessert.
- 300g sweet potato (about 2 medium potatoes, peeled and chopped into chunks)
- 2 tbsp milled flax (or mill 2tbsp linseeds into flax)
- ¼ cup of coconut sugar (or brown sugar if you wish)
- ¼ cup apple sauce (homemade or from a jar, just make sure the only ingredient is apples!)
- 1 cup self raising flour
- ¼ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- a pinch of salt
- 1 cup of grated carrot (about 2 medium carrots)
- 2 tbsp fresh lemon juice
- 2 tbsp walnuts, chopped
- 1 cup brazil nuts (soaked overnight, or in hot water for 30 minutes)
- juice of 1 lemon
- 2 tbsp maple syrup (or agave or date syrup)
- rind of ½ an orange
Peel and chop the sweet potato and throw into a steamer to cook until soft all the way through, probably 10 minutes, and remind yourself that you are baking a cake and not dinner. When ready mash them until really smooth then set aside to cool.
Mix the flax in a cup with 3 tbsp of water until a sticky dough is formed, congrats you have made a vegan egg! Set aside.
In a small bowl cream together the sugar and apple sauce with a wooden spoon.
Add in the flax egg, carrots and lemon juice and mix with all your might!
In another bowl sieve together the flour, baking powder, baking soda, cinnamon and salt.
Make a well in the middle of the flour bowl and slowly add in the sugary mixture. Stir in the sweet potato and throw in the walnuts here too. This should make a sticky, heavy dough.
Pour into a parchment lined round cake tin, I used a small flan tin with a removable bottom, mainly because I like saying ‘removable bottom’, but also because that was all Tesco could offer me.
Bake for 35 minutes on a medium heat until the cake springs back a bit when you poke it gently with your finger. Leave in the tin on a wire rack to cool.
Easy Breezy Brazil Nut Cream Icing
Just as delicious as it sounds, especially when you say it in a Brazilian accent.
Throw the nuts into a blender with 1/3 cup of water. You may need more or less water depending on the speed of your blender. Put in a little and then add as you need.
Brazil nuts are big buggers so you may need to chop them up first if your blender is a slow poke.
When a nice thick cream has formed add the lemon and syrup and blend until really smooth. Add in the sparks of orange rind.
I ate most of it out of the blender bowl before I even got near the cake. Self control isn’t my strong point. However, making cakes out of potatoes is. It’s a crazy world.
Cover your cooled cake with the yum icing and eat with tea while pretending you are in your late 60s and very concerned about the youth of today. And don’t feel guilty, cause it’s mainly sweet potato!