Updated: Apr 11
It's been a while, I've been busy... very busy - new things are coming soon
(sign up here to be the first to know) But first things first: CAKE!
I am back with another delicious fresh and amazing cake, yes you guessed it, it's made with my favorite sweet potato. And just to clarify it, I am using the orange fleshed sweet potatoes, that your shop might call Yams, but it really is a sweet potato - it is!
This time it's lemon lovely, sweet and tangy and super duper creamy on top - Seriously soooo good.
3 times NO...and all YUMMI YEEEES!
When I bake, I avoid wheat, sugar and dairy, simply because it just messes with my digestion and well being in general. Also I like the challenge of coming up with recipes that won't make you feel like you're eating something suuuuuper boring and dry and healthy, making you feel like you're missing out on all the refined sugar/wheat fun that "normal" cakes tend to have.
So, I promise you that this cake is a winner and it won't make you feel like you're missing out, it also won't f*ck up your gut, which is a pretty amazing upside to cake if you ask me.
Ok now that we have made that clear, we're ready to get started.
Remember, read the whole recipe before you start - you're welcome!
Lip-smacking Lemon Cake
Yield: 1 large cake (my cake tin is 20 cm / 8,5 inches in diameter)
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes, depending on the size of cake tin.
200 g (1/2 lb) sweet potato, raw
2 large eggs
10 medjool dates pitted (100g or 2/3 cups)
2 tbsp. coconut oil
1 tsp. baking powder
2 lemons (juice of 1 zest of 2)
1/4 tsp salt
50 g (1/2 cup) almonds
30 g (1/3 cups) rolled oats
Sweet and Tangy lemon spread:
You will need:
· 12 pitted medjool dates
· 1-2 lemon juice and zest