ORANGE & SWEET POTATO CAKE WITH CREAM CHEESE ICING
FOR THE CAKE • 1 cup macadamia nut oil • 130g xylitol • 5 jumbo eggs • grated zest of 1 orange • 1½ cups cooked and mashed sweet potato • 200g almond flour • 2 tbsp coconut flour • 2 tbsp psyllium-husk powder • 1½ tsp baking powder • 1 tsp cinnamon, ground • 1 tsp Himalayan salt
FOR THE ICING • 200g cream cheese, at room temperature • pinch of stevia powder • 120g fresh raspberries, to garnish • 5g fresh thyme sprigs, to garnish
1. For the cake: Preheat the oven to 170˚C. Grease a 25cm Bundt tin. Whisk the oil, xylitol, eggs and zest in a large bowl. Stir in the mashed sweet potato. 2. Add the remaining cake ingredients into a bowl. Add this to the egg mixture and stir well. Spoon the mixture into the Bundt tin. Bake it for 50–60 minutes. (Test the cake with a skewer; it’s cooked through when the skewer comes out clean). Remove the cake from the oven. Let it cool completely. 3. For the icing: Whisk the cream cheese and stevia powder. Spread this on top of the cake. 4. To serve: Scatter the raspberries on the icing and garnish the cake with the thyme sprigs.