Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1 1/2 cups gluten-free flour (we prefer King Arthur’s Measure for Measure) 2/3 cup unsweetened shredded coconut 2 teaspoons ground ginger 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon fine sea salt 1 cup packed dark brown sugar 1 Tablespoon grated lime zest 12 ounces sweet potato, cooked 3 large eggs 3/4 cup plant-based milk (try unsweetened coconut or almond milk) 1 Tablespoon vanilla extract 1/2 cup coconut oil, melted and warm, plus more to grease pan Glaze: 2 Tablespoons fresh lime juice whisked with 3/4 cup powdered sugar DIRECTIONS Preheat over to 350 degrees. Grease a 10 inch springform or 9x13 metal pan. Combine flour, coconut, ginger, baking powder, baking soda and salt in food processor and process until coconut is finely chopped. Remove to bowl. Combine dark brown sugar and lime zest in food processor and process until fragrant. Add cooked sweet potato and process until completely smooth. Add eggs, milk and vanilla and process to combine. Leave processor on and stream coconut oil into batter through feed tube. Process until fully incorporated. (If your food processor isn’t large, whisk eggs, milk and vanilla into sweet potatoes, and then whisk in coconut oil.) Pour liquid ingredients into dry ingredients and gently whisk until combined. Spread in prepared pan. Bake until golden and toothpick tests clean, about 30-35 minutes. Cool cake in pan on a rack for 15 minutes. Make glaze and brush on warm cake. Cool cake for at least two hours before serving. NOTES ON THE RECIPE Described as a cheesecake-like cross between pound cake and pumpkin pie, this recipe originates in Macau, off the coast of southern China. The colonizing influences of the Portuguese, combined with the local tropical foods, created a true fusion. There are many versions of this dessert and some traditional versions use white potatoes instead of sweet potatoes. Coconut is always included, sometimes the shreds are left whole, but recipes always specify unsweetened, since the sweetened type makes the cake too sweet. Inspired by a Milk Street Kitchen recipe, substituting gluten-free and plant-based dairy products in the cake did not change the final product. Copyright © 2018 Stefanie Samara Hamblen |
