Citrus, Sweet Potato & Poppy Seed Cake

Have you ever baked a sweet potato cake? Paired with delicious citrus fruits and poppy seeds, this cake is the ultimate for a weekend this Winter. The beautiful orange sweet potatoes are a little sweeter than the purple ones, plus they add some nutrients to your cake. The refreshing flavours of citrus, like oranges and lemons, paired with poppy seeds in this moist cake, filled with delicious sugar-free citrus-infused cream cheese.

Level

Beginner

Category

  • Vegetarian
  • Baking
  • Desserts
  • Citrus

Cuisine

  • Baking

Cooking Methods

  • Baking

Serves

12

Prep Time

25 minutes

Cooking Time

25 minutes

Notes

What if I don't have gluten-free flour? You can use a flour of choice, such as regular cake flour or spelt flour, or oat flour. What if I don't have Almond Milk? Use any milk of choice that suits your lifestyle.

Ingredients

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) honey
    250ml (1 cup) coconut oil, melted
    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

Directions

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.
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