You might have noticed I have been a little absent?
I have in fact been in Portugal, celebrating my sisters hen party. We surfed, we drank.. we flashed. It was great!
The link is here…http://surferslodgepeniche.com
I even managed to stand on my board whilst catching a wave, I’m basically a surfer right? Now I am recovering from the alcohol abuse at my sisters in the South of France. It’s a home away from home. Completely tranquil and unlike London, not a police siren to be heard. The crickets however… Wow, they are noisy.
My sisters garden has an abundance of fresh produce. Fig’s, olives, plums and the fresh herb garden, it’s a cooks dream! Along with all the delicious organic vegetables we bought from the Intermarche, we will mostly be feasting on Paleo delights and the photo’s will hopefully show just how picturesque it is here!
I was given the challenge to make a coffee and walnut cake as this is Sacha’s favourite. I am really please with how this has turned out. Try it for yourselves!
- 1 x espresso cup of coconut flour
- 1 x dbl espresso
- 1 x medium sweet potato finely grated
- 4 x eggs
- 8 x chopped dates
- 1 tsp Baking Powder
- 1 1/2 X espresso cups of ground almond
- 2 tbsp hazelnut butter
- 2 tsp cinnamon
- 1 tbsp olive oil
- 3 tbsp Maple syrup
- Half can of thick coconut cream chilled in fridge
- 1 x espresso
- 1 tbsp hazelnut butter
- 1 tbsp maple syrup
- 1 tsp organic vanilla essence
- pinch salt
- 1 tsp cinnamon
Begin by pre-heating your oven to 180 degrees. Line your cake tin with parchment paper, I used a loaf tin but you could use a sponge tin. As this mixture has sweet potato it can get a little sticky so I would advise using parchment paper. If you do not have this, ghee is a good option to grease the tin.
Begin to grate your sweet potato. This can be a little tedious but it’s worth it! Use the zesting grater to get a fine mixture. I used half of a large sweet potato and also use the skins for added nutrition!
Place the sweet potato into the mixing bowl and the 4 cracked eggs. At this point, add your coconut flour, cinnamon and almond flour and mix. Then add the coffee. This wets the mixture a little but you will need it to stay a little moist to ensure it cooks well.
Chop the dates and add these as well as the walnuts, which could also be chopped. Finally mix in the hazelnut butter, olive oil, maple syrup and baking powder. Evenly spread into your tin and put in the oven for 35 minutes. As ovens vary, check the cake is cooked but placing a knife through the centre. If the knife comes out clean it’s cooked. If the mixture sticks continue to cook checking every 5 or so minutes.
Make 1 x espresso and allow to cool, for speed you can place this in the fridge. Add this to the coconut cream as well as the syrup, salt and vanilla essence. Finally add the hazelnut butter and begin to whip until it thickens. Ideally you would need a blender or hand whisk.
If you find your cream is not thickening, Try adding some ground almonds to thicken. Sometimes certain additives in coconut cream can prevent it from thickening so ensure your’s is good quality and not tampered with.
Place this in the fridge to cool for at least 30 minutes.
Once the cake is removed from the oven, allow to cool in the tin. If you are using a cake tin rather than a loaf tin you can remove a little earlier.
This will also need to cool for at least 30 minutes on a cooling rack.
The next part is the fun part! Toast some walnuts in cinnamon and place to one side. If using a sponge tin, you can fill the centre with the creamy mixture aswell as the top. Decorate with garnishes of your choice.