If you’re looking for a different holiday dessert option…. you are welcome!
This cake is just for you!
Add white chocolate, raspberries and Kupilek raspberry wine and this cake becomes a premium dessert!
… and not just for the holidays 🙂
Ingredients and preparation steps
- 450 g of orange sweet potato puree
- 100 g of coconut flour
- 2 eggs
- 75 ml of honey (meadow or acacia)
- teaspoon of cinnamon powder
- teaspoon of ginger powder
- teaspoon of baking powder
- tablespoon of almond butter
- 200 g of white chocolate
- 200 g of raspberries
The amount of ingredients is sufficient for a 19 cm diameter cake pan.
Preheat the oven to 175 °C.
Coat the cake pan with butter and place the baking paper on the bottom.
Wash sweet potatoes, peel and cut them into smaller pieces and cook in water until they become soft and leave them to cool.
In a blender, blend sweet potatoes into a creamy mixture, then add eggs, honey, cinnamon, ginger, almond butter, coconut flour and baking powder.
If you don’t have a blender, mash sweet potatoes well and add the ingredients, one by one.
Press the mixture into a cake mold and bake for about 40 minutes (depending on the strength of your oven) until the toothpick inserted in the middle of the cake comes out clean.
Top with melted white chocolate and garnish with raspberries.
Serve with a glass of Kupilek raspberry wine and enjoy!
