Ingredients
Caramel Mud Cake
- 2 sweet potatoes, the flesh of
- 10 medjool dates pitted
- 3 tablespoon hulled tahini
- 1 teaspoon vanilla
- 60 gram Coconut Flour
- 1 teaspoon bicarb soda
- 4 eggs
- 1 pinch salt
Caramel Frosting
- 3 heaped tablespoon hulled tahini
- 3 heaped tablespoon honey
- 3 heaped tablespoon coconut oil
- 1 teaspoon vanilla
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.
Puree the sweet potato flesh and dates until smooth, speed 8 for 10 seconds.
Add the remaining ingredients in the order listed above, mix until well combined, 10 seconds, speed 6.Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly.
Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.Blend all ingredients until smooth, 5-10 seconds on speed 7-8.
Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker frosting consistency.
Caramel Mud Cake
Caramel Frosting
Tip
This wonderful recipe is from www.wholefoodsimply.com.
Thank you Rose Hewartson for this fabulous photo of our cake! It is well worth taking a minute to join the Rose Hewartson Photography Facebook Page and having her striking images brighten your days.
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.
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Comments
I really wanted to like this but it was well below expectations.
Followed the recipe exactly (using 500g roasted sweet potato flesh from what others have deciphered) and found texture to be very dense and not cake like at all.
I didn't have high hopes for this cake, especially when I was putting it in the tin. Was I ever wrong. Absolutely delicious, I did add 30g coconut sugar for the sweet tooth and added lemon zest to the frosting. II used 2 raw medium sized sweet potatoes.
Hey Wendy...I went to look at the original recipe. This is the entry for sweet potato
500 grams flesh of oven baked sweet potatoes (I used a 650 gram raw weight sweet potato)
Yes I'd like to know more about the sweet potato too. Is it precooked???
I love the look of this recipe but am hoping you can advise approximately how many grams of sweet potoato is used and if not, the approximate size of the sweet potato used - they come in varying sizes and I am not sure to go small, medium or large. I see in another (not so healthy) recipe, 250g of sweet potato is used....would that quantity resemeble what is used in your recipe. Thank you, I am keen to hear back and even keener to make this. Kind regards, Wendy
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