LOSE IT! - - Food / Eggs -


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.

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