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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
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
- pinches salt
FOR THE GLAZE
- 1 cup confectionary sugar
- juice of an orange
- 1/4 cup zest of an orange
- pinches fresh rosemary, finely chopped
- 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!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0