Citrus, Sweet Potato & Poppy Seed Cake

Caramelized Citrus:

• 125ml (1/2 cup) xylitol or sugar alternative
• 1 orange, sliced
• 1 lemon, sliced

Citrus Sweet Potato Cake:

• 750ml (3 cups) All-purpose gluten-free flour (or flour of choice)
• 125ml (1/2 cup) xylitol or sugar alternative
• 10ml (2 tsp) baking soda
• 60ml (1/4 cup) poppy seeds
• 2.5ml (1/2 tsp) salt
• 2 carrots, peeled and grated
• 250ml (1 cup) orange sweet potato mash
• 125ml (1/2 cup) almond milk (*or milk of choice)
• 15ml (1 Tbsp) vanilla
• Zest and juice of 1 lemon
• Zest and juice of 1 orange

Cream Cheese Filling:

• 125g cream cheese
• Zest of 1 lemon
• 5ml (1 tsp) vanilla
• 15ml (1 Tbsp) honey

Caramelized Citrus

• Heat the xylitol in a heavy-bottomed pan over a low heat.
• Allow to melt and cook until you have a deep caramel colour.
• Caramelise the citrus slices in the caramel for about 3-4 minutes per side. Arrange the caramelised citrus slices in one of your cake tins with the presentation side facing down.

Citrus Sweet Potato Cake:

• Pre-heat the oven to 180°C.
• Line 2 x 23cm round cake tins with baking paper and spray with non-stick cooking spray.
• Combine the flour, xylitol or sugar alternative, baking soda, poppy seeds and salt in a mixing bowl.
• In another bowl, combine the grated carrots, mashed sweet potato, honey, melted coconut oil, almond milk, vanilla and zest and juice of the lemon and orange, and mix until well combined.
• Now combine the dry and wet ingredients and whisk until well combined.
• Divide the mixture into the two cake tins and bake for about 35 minutes or until a testing skewer comes out clean.

Cream Cheese Filling:

• Combine all ingredients and set aside in the fridge until needed.

To assemble:

• Place the bottom cake layer on a cake stand, spread the filling onto the cake and place the top layer of the cake with the caramelised citrus on top.