Sweet Potato Cakes
Featuring Cranberry Orange Balsamic Vinegar, Nutmeg Blend Baking Spice, and Chili Lime Sea Salt Flakes.
Ingredients:
225g/8oz butter, softened but not melted
3 cups finely grated sweet potato
1 tbsp Cranberry Orange Balsamic
Finely grated zest of 1 orange
4 large eggs
1 cup plain flour (All Purpose)
3/4 cup almond flour
1 cup sugar (I used coconut sugar)
3 1/2 tsp baking powder
2 tsp Nutmeg Blend Baking Spice
Pinch Chili Lime Sea Salt Flakes
Cream Cheese Icing
200g/7oz cream cheese at room temp
1 1/2 cups icing sugar (powdered sugar)
1/2 tsp Nutmeg Blend Baking Spice
Cranberry Orange Balsamic
Pecans
1 cup pecans (you will want to eat some trust me)
1 tbsp Cranberry Orange Balsamic
1 tbsp Maple Syrup
few good pinches Chili Lime Sea Salt Flakes
Directions:
This recipe was for a large double layer cake, I went with muffin cakes & recipe made 12.
Preheat oven to 160/320. Grease (2) 20cm/8″ pans or muffin tins. Place the butter, Cranberry Orange Balsamic and sugar in a bowl and whisk. Add zest & grated sweet potato.
Combine the four, almond flour, baking powder, Chili Lime Sea Salt Flakes & Nutmeg Blend Baking Spice in another bowl. Alternate adding eggs and dry ingredients, mixing well in between. Do not over-beat as the cake will be tough. Pour the mixture into pans and bake for about 15 mins (slightly less if using muffin tins.) Leave the cakes to cool completely before removing.
While cakes are cooking, whip all ingredients together for Cream Cheese frosting. Place in fridge till ready to use.
For pecans, in a small pan add all ingredients together and stir constantly till all liquid has caramelized on nuts. Set aside. Once cakes are cooled completely, put cream cheese frosting on and add some pecans and enjoy.
