Ingredients
Caramel Mudcake
- 2 Sweet Potatoes, Cut into 2cm slices
- 10 medjool dates pitted
- 60 grams hulled tahini or 4-5Tbs hemps seeds
- 1 teaspoon vanilla extract or paste
- 60 grams Coconut Flour
- 1 teaspoon bicarb soda
- 5 eggs
- 1 pinch salt
Caramel Frosting
- 60 grams hulled tahini or 4-5Tbs hemps seeds
- 60 grams honey
- 60 grams coconut oil
- 1 teaspoon vanilla extract or paste
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I'm cooking this todayRecipe's preparation
Caramel Mudcake Method:
1. Slice sweet potato into 2-3cm chunks, rub with oil and roast for 1 hour at 190 degrees or until they have turned golden and have slightly caramelised. Once they have cooled, the flesh pops easily out of the skin.
2. Puree the sweet potato flesh and dates for 1 min/ sp 6. Scrape down sides halfway through.
3. Add the remaining ingredients in the order listed above and combine for 40 sec / sp 5. The mixture is quite dense so you may need to scrape down the sides halfway through.
4. Pour into a greased cake tin and bake for 35-45 minutes (depending on thickness) or until the top is golden and an inserted skewer comes out cleanl. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack.
Caramel Frosting Method:
1. Add all ingredients and combine for 30 sec/ sp 4. Scrape down sides halfway through. Refrigerate for a thicker consistency.
Cool cake completely before icing.
Enjoy!!
Caramel Mudcake
Tip
Tips:
~ Mix it up by adding a banana to the cake mixture and half a banana to the frosting.
~ After scraping the frosting and cake mixtures from the bowl, whiz for 1 sec/ sp 10 to get the rest to fly right off the blades.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
AmyElf: thanks
Has anyone tried this with either Flaxeggs or Orgran Egg replacer?
Which variety of sweet potato do you use? Keen to try but want to make sure I get the right type as I know the white and orange flesh ones behave a little differently.
It does depend on your oven. Cook about 180-190 degrees.
Do you bake the cake also at 190°C?
Looks amazing!
www.facebook.com/stonesoupmelbourne
Oh man! I made this cake last night. It was NOM-AZING!
Thanks AmyElf!
love this x
Charlene Goder
Thermomix Consultant
It's about 700-800g precooked sweet potato.
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