Almond and Pine Nut Cake with Sweet Potato Frosting

19. April, 2009

You might think it strange to make a cake with a sweet potato frosting? Sounds ridiculous, I know. You will have to trust me on this one though. The cake itself is packed with calcium, protein, vitamins A, E and C and also packed with fibre. You can make the cake bottom a day ahead and then prepare the frosting just before serving. I usually sprinkle pomegranate "jewels" as I call the sweet seeds of the wonderful fruit, over the frosting but you can use any ripe fruit in season. You can also use berries you prefer.

This cake is egg free, lactose free, gluten free and vegan. Note that you will need a food processor to make this cake. You will also need a round spring form cake tin 21 centimetre (8.3 inches) in diameter, 5 centimetres (2 inches) deep.

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A fairly unusual combination but actually quite tasty

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Almond and Pine Nut Cake with Sweet Potato Frosting

Makes one cake

Ingredients

For the almond and pine nut cake:

185 grams (6 oz) almonds, soaked for 30 minutes
120 (4 oz) grams pitted dates, chopped finely
2 teaspoons cornflour (or potato flour/arrow root)
½ teaspoon vanilla extract (from a health food store)
½ teaspoon ground cinnamon

For the sweet potato frosting:

90 grams (3 oz) pitted dates, soaked for 20 minutes
40 grams (1½ oz) raisins, soaked for 20 minutes
70 grams (2½ oz) pine nuts, soaked for 5 minutes
200 grams (7 oz) sweet potatoes, peeled, chopped and blended
2 tablespoons cornflour (or potato flour/arrow root)
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon vanilla extract (from a health food store)
Seeds from one pomegranate (for decoration)

Preparation

Start with the bottom. Place the 185 grams almonds in a small bowl filled with warm water. Soak for 30 minutes.
Chop the 120 grams dates finely.
Drain the water from the almonds and place in a food processor. Mix for 20 seconds. Add the dates and continue blending for 20 seconds. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds or until smooth.
Add the ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon and 2 teaspoons cornflour (or potato flour/arrow root) to the food processor and blend for 5 seconds or until well combined.
Line a round spring form cake tin 21 centimetre (8.3 inch) in diameter, 5 centimetres (2 inch) deep, with baking parchment.
Pour the batter into the tin.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 25 minutes.
You can tell if the cake is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. I prefer the cake a little sticky however so it might not be completely ready in 35 minutes. Bake for longer if you prefer.
Cool on a wire rack.
While the cake is baking, prepare the frosting. Place the 90 grams dates and 40 grams raisins in a medium bowl filled with warm water. Soak for 20 minutes.
In a small bowl, soak the 70 grams pine nuts in warm water for 5 minutes.
First, peel the 200 sweet potatoes and chop coarsely. Place in the food processor and mix for 1 minute or until smooth. Transfer to a large bowl.
Drain the water from the dates, raisins and pine nuts and transfer to the food processor. Mix for 30 seconds or until well combined. You might need to scrape the sides of the bowl.
Add the ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon vanilla extract and 2 tablespoons cornflour (or potato flour/arrow root). Continue blending for 15-20 seconds or until smooth. Transfer to the large bowl.
With a large, wooden spoon mix everything well together. Place in the fridge for 30 minutes.
When the cake has cooled, transfer to a cake plate/dish.
Prepare the pomegranate seeds. Cut off the top (crown) of the pomegranate and then cut into sections. Place the sections in a small bowl, filled with water. Roll out the arils (the juicy seeds) with your fingers. Be careful not to crush them. Discard the peel, the pith (soft white membranes) and everything else. Drain the seeds and pat softly with a kitchen towel.
Spread the frosting over the cake and decorate with pomegranate seeds (or other fruits if preferred).