Preparation time is 25minutes
Cook time is 1hours 10minutes
Total time is 1hours 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 150grams butter
- 1 sweet potato, peeled, cut into 5mm-thick rounds (approx. 350g)
- 2 oranges
- 1/4 cup cocoa
- 2 eggs
- 1 cup caster sugar
- 1 cup almond meal
- 1/4 cup gluten-free plain flour
- 225grams fresh medjool dates, pitted
- 1 pinch saffron threads
Nutrition per serving
2080kJ / 495Cal
2080 Kilojoules or 495 Calories
24% of daily energy intake*
Protein
7.2grams
Fat
26.2grams
Carbs
55.8grams
Sugars
50.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper.
Step 2 of 5
Finely shred peel of 1 orange. Juice both oranges (you will need 1/2 cup juice). Combine peel, juice, 1/2 cup sugar, saffron and 1/2 cup water in a small saucepan over medium heat. Stir until sugar has dissolved. Bring to the boil. Add sweet potato. Simmer for 8 minutes or until sweet potato is just tender. Transfer sweet potato to a plate using a slotted spoon. Reserve the syrup.
Step 3 of 5
Reserve 6 dates and purée the remainder with 1/4 cup syrup until smooth. Beat butter and remaining sugar in a large bowl until pale and fluffy. Add eggs, 1 at a time, beating well after each. Beat in date paste.
Step 4 of 5
Sift flour and cocoa together. Gently fold into butter mixture with almond meal. Spoon into pan. Smooth surface. Top with sweet potato, overlapping slightly. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes.
Step 5 of 5
Meanwhile, simmer the remaining syrup over medium heat for 5 minutes or until thickened slightly. Halve reserved dates and arrange on cake. Serve drizzled with syrup.
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