Author Notes
Single size bundt cakes drizzled with orange glaze and fresh rosemary, giving a delightfully different flavour to these attractive cakes. —Laura | Lau Sunday cooks
Ingredients
- FOR THE BUNDT CAKES
-
1/3 cup
mashed sweet potato (2 medium sweet potatoes, peeled and diced)
-
3
eggs, whisked
-
1/3 cup
coconut oil, melted
-
1/4 cup
maple syrup
-
1 teaspoon
vanilla extract
-
1/4 cup
coconut flour
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
baking powder
-
Pinch
salt
- FOR THE GLAZE
-
1 cup
confectionary sugar
-
juice of an orange
-
1/4 cup
zest of an orange
-
Pinch
fresh rosemary, finely chopped
Directions
-
Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)
-
In a large saucepan, bring water to a boil. Then, put the peeled and diced sweet potatoes in and cook until tender.
-
Place the sweet potatoes in a large bowl and mash by hand with a masher or fork.
-
Put the sweet potato mash, maple syrup, coconut oil, eggs, and vanilla extract in a medium bowl and mix together.
-
In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.
-
Pour dry ingredients into wet ingredients and mix well.
-
Divide the mixture between the four baking pan, pouring just in 3/4 of the recipient.
-
Bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool.
-
To make the glaze, put in a small bowl the juice of orange, zest, sugar and rosemary and whisk vigorously. Drizzle over the bundt cakes, top with a fresh rosemary leave and let them cool for about 5 minutes before eat. Enjoy!
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