This cake is fluffy and perfectly moist thanks to the secret ingredient. I would add pumpkin puree but I have the last jar left so I thought of sweet potatoes as they are similar texture to pumpkin and decided to try it. It was worth it! Even my Mom was delighted and believe me she doesn’t have mercy when she doesn’t like my baking experiments;-)
It’s a lovely and rich dessert but can be served even for breakfast because it mostly consists of sweet potato puree, chickpea & spelt flour. I think that gluten-free oat flour would successfully replace the chickpea flour.
What age? The recipe contains egg (you can replace it with linen egg) and chickpea flour, and according to Dr Paul Pitchford a child does not produce enzymes needed to digest legumes until 18 months old. Chickpea flour can certainly be replaced with gluten-free oat flour.
- • 1 cup chickpea flour
- • 2/3 spelt flour
- • 1/2 potato starch
- • 1 tsp baking powder and 1/2 tsp baking soda
- • 1/3 tsp of ginger and 1/3 tsp nutmeg
- • 1 egg or flax/chia egg *
- • 1/2 cup melted coconut oil or ghee
- • 1 & 2/3 glass of sweet potato puree (1 large and 1 small sweet potato)
- • 1/2 - 2/3 cup liquid sweetener ** eg: date syrup / rice syrup / molasses / coconut sugar / maple syrup (preferably use 2 different types)
- 1. Peel, wash & cut sweet potatoes into thick slices / pieces of similar thickness and cover them with water in the pot. Cook until tender (approx 10 min). Blend them into puree and let cool down. [You can prepare the puree the day before and store in the fridge. You can bake or steam them].
- 2. When the puree has cooled down preheat the oven to 180C.
- 3. Let's do it! Melt the oil or ghee in the pot and set aside to cool. Sieve all dry ingredients over a large bowl and stir.
- 4. In a separate bowl place all the wet ingredients: an egg, puree, sweetener and melted fat (may be warm but not hot). Blend till smooth.
- 5. Prepare a 22 cm mold. Grease it and dust with flour.
- 6. Gradually pour dry ingredients into wet ingredients and mix well. Pour the thick batter into the mold and bake for approx 30 minutes.
- Leave the cake in the mold for 10 min, and then turn it upside down and gently place it on a wire rack and let cool down. The cake is delicious and does not lose its taste or amazing texture for 3 days.
- You can decorate with homemade chocolate icing: 2 tablespoons clarified butter melted in a pan, I added 2 tablespoons of cocoa, and when the mass of little przestygła added a large spoonful of honey. The best comes from sugar, coconut and maple syrup because the ingredients better connect with each other.
- * Egg equivalent: 1 tbsp of ground flax / chia seeds + 3 tbsp warm water
- You can also try using a very ripe avocado or banana.
- ** At my first attempt to this cake I only sweetened it with 1/3 cup (mix of date molasses and maple syrup), but the cake wasn't "cake-sweet" but still nice. It tasted delicious with sweet tahini! I think that 1/2 cup is enough but still may not be sweet enough for those used to refined sugar baking. If you'd like to go with coconut sugar, please add less flour flour (1/2 cup less).
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