{"id":176,"date":"2022-12-02T02:47:00","date_gmt":"2022-12-02T02:47:00","guid":{"rendered":"https:\/\/kristenmorrison.co\/?p=176"},"modified":"2022-12-02T08:15:37","modified_gmt":"2022-12-02T08:15:37","slug":"recipe-sweet-potato-brownie-cake","status":"publish","type":"post","link":"https:\/\/kristenmorrison.co\/index.php\/2022\/12\/02\/recipe-sweet-potato-brownie-cake\/","title":{"rendered":"Sweet Potato Brownie Cake (Recipe)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This cake is the bomb &#8211; rich, chocolatey, creamy and not overly sweet&#8230;.. it&#8217;s made with NO cane sugar, dairy, wheat \/ gluten or grains, and a whole lot of roasted veg.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It&#8217;s Paleo, Vegan, Gluten Free and I&#8217;ve never met anyone who doesn&#8217;t love it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For this recipe, you will need 2 x 24cm spring form pans<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Psyllium eggs (1\/8 cup psyllium husk, \u00bd cup water, stir and let sit for 10 minutes<\/li>\n\n\n\n<li>3 cups (750g) Sweet potato (steamed in oven (120 degrees, 1 hour)<\/li>\n\n\n\n<li>2 cups raw, unsalted cashews<\/li>\n\n\n\n<li>\u00bd cup coconut oil (melted) + extra to grease the pans<\/li>\n\n\n\n<li>\u00be cup cacao<\/li>\n\n\n\n<li>2 tsp cinnamon<\/li>\n\n\n\n<li>\u00bd cup pure maple syrup<\/li>\n\n\n\n<li>2 tsp bi carb soda<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><br>METHOD<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut sweet potato in half longways, and cut each half in half again.<\/li>\n\n\n\n<li>Place pieces onto lined baking tray, then cover and place into preheated oven at 120 degrees for 1 hour. Do NOT use oil, but keep the sweet potatoes covered to allow them to steam gently.<\/li>\n\n\n\n<li>Allow to cool and then transfer to the fridge the day before baking. (these will keep in the fridge for up to 4 days).<\/li>\n\n\n\n<li>Make the psyllium egg and set aside<\/li>\n\n\n\n<li>Place the jar of solidified coconut oil (with the lid on) into a \u2018bath\u2019 of very warm tap water so it melts gently.<\/li>\n\n\n\n<li>Pre heat oven to 170\u00b0C<\/li>\n\n\n\n<li>Line cake tins with baking paper (on the base) and grease sides with coconut oil.<\/li>\n\n\n\n<li>Blend the steamed sweet potato (with skin) in the food processor<\/li>\n\n\n\n<li>Scrape down the sides of the bowl, then add the cashews and the maple and blend until relatively smooth<\/li>\n\n\n\n<li>Scrape the sides again, then add the cacao, cinnamon and bicarb and blend again until smooth<\/li>\n\n\n\n<li>Add the melted coconut oil and the psyllium egg and blend until all combined<\/li>\n\n\n\n<li>Split the mixture evenly between cake tins and smooth the top surface as much as possible.<br>*Alternatively, transfer all batter into a 28cm x 24cm tray to make 16 brownie slices.<\/li>\n\n\n\n<li>Bake for 1 hour<\/li>\n\n\n\n<li>Cool to fridge temperature<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Use or freeze cakes within 5 days*<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>CASHEW FROSTING<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u2154 cups raw unsalted cashews,<\/li>\n\n\n\n<li>\u00bd cup coconut oil, melted<\/li>\n\n\n\n<li>\u2153 cup pure maple syrup<\/li>\n\n\n\n<li>1 tsp vanilla extract<\/li>\n\n\n\n<li>\u00bd tsp apple cider vinegar<\/li>\n\n\n\n<li>\u215b tsp sea salt<\/li>\n\n\n\n<li>\u00bc cup boiling water<\/li>\n\n\n\n<li>Freeze Dried Raspberry Powder* (to decorate)<br>*You&#8217;ll usually find this at a gourmet grocery store or health food store.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>METHOD<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place cashews into food processor and blitz until fine<\/li>\n\n\n\n<li>Scrape sides, then add the melted coconut oil and blend until combined.<\/li>\n\n\n\n<li>Scrape sides, then add all other ingredients (except boiling water) and blend until combined.<\/li>\n\n\n\n<li>Scrape sides, add the boiling water and blend for approximately 30 seconds until smooth.<\/li>\n\n\n\n<li>Transfer to a freezer-proof mixing bowl and freeze for 1.5 hours<\/li>\n\n\n\n<li>The duration of this next step depends a lot on your freezer temperature. Take frosting out of the freezer and whip with beaters. It may take some time to whip up but continue scraping sides with a spatula and whipping for 1 minute after each scraping. If it still doesn\u2019t whip, return to freezer for another 30 minutes and try again.<br>You will know when the frosting is adequately whipped because the frosting will become pale and light, almost like whipped cream.<\/li>\n\n\n\n<li>Ice completely cooled cakes immediately and put in the fridge.<\/li>\n\n\n\n<li>Shortly before serving, top with fresh berries, roses or other edible flowers, and dust with raspberry powder using a very fine sieve (such as one you may use in a tea diffuser).<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Use or freeze assembled cake within 5 days.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let me know how you go<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K x<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cake is the bomb &#8211; rich, chocolatey, creamy and not overly sweet&#8230;.. it&#8217;s made with NO cane sugar, dairy, wheat \/ gluten or grains, and a whole lot of roasted veg. It&#8217;s Paleo, Vegan, Gluten Free and I&#8217;ve never met anyone who doesn&#8217;t love it. For this recipe, you will need 2 x 24cm spring form pans INGREDIENTS METHOD &hellip; <\/p>\n","protected":false},"author":1,"featured_media":177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/kristenmorrison.co\/wp-content\/uploads\/2022\/12\/SP-Brownie-Cake-scaled.jpeg","_links":{"self":[{"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":3,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"predecessor-version":[{"id":180,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions\/180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/media\/177"}],"wp:attachment":[{"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kristenmorrison.co\/index.php\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}