Mashed sweet potato gives this beautifully golden yellow cake its gorgeous colour, while also adding vitamins and minerals to the party. With its pleasant almondy flavour and its extremely easy to make nature, this cake tastes especially good with a cup of tea or a glass of milk (or a glass of champagne for that matter:)).
In addition, this cake is gluten-free and suitable for anyone with gluten intolerance or allergies, and even suitable for the ones who prefer to go for the low carb cake options, as we’re using protein rich almond flour instead of regular carb-dense flours.
Golden yellow almond cake
Ingredients
Preparation
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Peel and chop the sweet potatoes and cook until soft. Drain the cooking water and put the cooked sweet potato pieces back in the pot - there should be about 250 g of cooked sweet potato pieces. Add the butter pieces to the pot and purée together with the sweet potatoes using a hand blender until you get a smooth purée. Add the almond flour and baking powder, grated lemon zest to the purée and mix well. Then, in a separate bowl, whisk the eggs until light and fluffy, add the sweetener and continue whisking. Gradually fold the egg foam into the batter. Pour the fluffy batter into a buttered ceramic round cake tin. Sprinkle with almond flakes.
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Bake at 180 degrees Celsius for 35-40 minutes. Let it cool for 5-10 minutes before serving.
almonds, cake, sweet, dessert
