Poppy Seed Sweet Potato Cake with Orange Frosting came about as I wanted to create something special for a tea party that I was having with a friend that was over from France, where she was undertaking an art exhibition. This Poppy Seed Sweet Potato Cake has the texture of the poppy seeds bitten into but also the notable flavour of the sweet potato complemented by the Orange Frosting, which adds the sweetness. The Frosting is optional.
Ingredients
Roasting
250g sweet potato
1tbs coconut oil
Cake
75g raisins
50g Cointreau (French Orange Liqueur)
250g “00” doppio flour
100g coconut unrefined sugar
1tbs baking powder
pinch of salt
50g walnuts, chopped
100g coconut oil
2tbs flaxseed, ground
6tbs water
1tsp vanilla extract
zest of ¾ orange
Frosting
200g coconut creamed
1tbs tapioca flour
50g unrefined cane sugar
zest of ¼ orange
Juice of an orange
Instructions
Preheat the oven to gas mark 170 degrees.
Roast the sweet potato with its skin on in the coconut oil. Remove from the heat and allow to cool down. Discard the skin. (If it is organic, I will quietly eat the skin separately as it is full of nourishment).
Soak the raisins in Cointreu and set to one side for about an hour.
Melt the coconut oil and leave to one side.
Whisk the flaxseed with the water and leave to one side.
Place the flour, sugar, baking powder and salt in a large mixing bowl. Add the walnuts. On a low setting on the mixer combine.
Add the oil and flaxseed mixture to the bowl. Combine well.
Add the vanilla extract and orange zest and continue blending.
Mash the sweet potatoes and add to the bowl. Bring the ingredients together.
Lightly oil and line a loaf tin with baking paper. Pour the mixture into the tin. Smooth over the top and cover with aluminium foil. Place in the oven for about an hour or until a skewer inserted in the centre comes out clean.
Allow to cool for about 5 minutes before removing the cake from the tin. Place on a serving dish.
To make the frosting, melt the coconut cream in a saucepan. And the sugar. Stir for a few minutes under a medium heat until absorbed. Sift in the tapioca flour, orange juice and zest. Continuing stirring gently for a few minutes.
Allow the frosting to stand for about 10 minutes before pouring onto the bread. Place in the fridge for about 15 minutes until the frosting hardens. Add the garnish.
Serve.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-poppy-seed-sweet-potato-cake-with-orange-frosting-vegan/