The dedicated recipes are starting to come thick and fast team and this was my next request!
My lovely friend Sam needed an all natural, sugar free, dairy free, gluten free honey cake recipe for a client celebrating the Jewish New Year so of course I rolled up my sleeves and began to try to work out how to create a honey cake with ummmm no honey?!
I’ve used beautiful sweet potatoes for their inherent sweetness, and mimicked the honey flavour with gorgeous spices, my taste testers didn’t realise there wasn’t any in there until told so I think that means I pretty much cracked it 😀
For that deep caramel element I have included the smallest amount of dried fruit, but the fibre that comes with it, in addition to the other ingredients, makes me comfortable to class this as an exceptionally low sugar, if not entirely sugar free, recipe.
Although originally designed as a celebration cake I think this is one baked beauty you definitely don’t need any sort of occasion to want to whip up!
Happy baking everyone 🙂
Makes 1 x 20cm cake
- 2 cups ground almonds
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan salt
- 1 cup baked sweet potato flesh (about 2 small, raw sweet potatoes)
- 3 dried figs
- 5 soft prunes
- 1/4 cup cold pressed extra virgin olive oil
- 1/2 cup fresh orange juice (approximately the juice of 1/2 a large orange)
- 3 organic eggs
- 1/4 cup flaked almonds
- To bake the sweet potatoes simply give them a scrub and place on a lined baking tray in a 190ºC for 35-40 minutes until the skin comes away from the flesh and they give completely when pressed. Leave to one side to cool.
- Grease and line a cake tin with baking parchment, and turn the oven temperature down to 180ºC.
- Place all of the dry ingredients into a large bowl, using a whisk to combine everything together and make sure there aren’t any lumps.
- Once the sweet potatoes are cool enough to handle, peel the skins away from the flesh and measure out the cup’s worth. Add to a high speed blender with the figs, prunes and orange juice, puréeing until completely smooth. Add the olive oil and eggs and blend again until silky.
- Add the wet ingredients to the dry, using a spatula or spoon to gently fold everything together without over mixing. Pour into the lined tin, sprinkle over the flaked almonds and place in the oven to bake for 35-40 minutes. You’re looking for a light golden brown colour, and that when pierced with a sharp knife or skewer it comes out clean.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack and cool for another 10 minutes before slicing up and diving on in! 😀