This refreshing little number is quintessentially the most creative cake I have made in a while as I had to think really hard about the frosting……Making paleo frosting is tricky business – However after creating this Japanese sweet potato frosting (you heard that right) it would appear it’s not so difficult to make after all.
I’m team lemon on EVERYTHING, If I get a drink with fresh lemon in, I will eat it. I love the bitter, sweet taste and I find its so cleansing and refreshing.
I have really enjoyed making hotcakes in a skillet pan recently as it’s so easy to blend all of your ingredients together, pour in a pan and have the oven do the work for you. Sometimes pancakes in a frying pan can be so time consuming especially when you just don’t have the time. This recipe is fairly easy as you merely need to add pancake mix, egg, banana and milk to make the hot cake.
Let’s get talking about that frosting….. It’s creamy, It’s tangy, It’s sweet and its super delicious!
Japanese sweet potato’s are rich in antioxidants, including vitamins A and E, a source of healthy starch and fibre. As they are a little sweeter than the traditional orange sweet potato, they make a great additional natural sweetener to any kind of cooking and baking.
Place all ingredients into a mix bowl or food processor
- 1 tbsp Poppyseed’s
- Juice of half a fresh lemon
- 1/2 cup of Cavassa Flour
- 1/2 cup of almond meal
- 1/2 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp pure vanilla extract
- 1 banana
- 1 pasture raised egg
Blitz up or whisk your ingredients together and pour into a oil coated skillet pan. Place the pan into the oven for around 25-30 minutes at 200c until the cake has browned. Depending on how much bicarb you use the cake will rise a little – This particular skillet cake is very moist and dense. BE CAREFUL when removing your skillet from the oven, remember these get extremely hot.
- 1 small purple or white sweet potato peeled and boiled
- 1 tsp of vanilla extract
- 1 tsp maple syrup
- Juice of half fresh lemon
- Zest of one fresh lemon
- 1 1/2 tbsp coconut cream
Start by peeling your sweet potato then chopping it into small cubes to then place in boiling water. When the sweet potato is cooked through and soft when pricked it is ready to add to your food processor (or mashed with a fork) along with all the other ingredients listed above.
Mix until you have a smooth rich consistency, you should be now smelling that refreshing sweet lemon!
When your skillet cake is cooked, remove from the oven and allow to cool for 10-15 minutes before spreading on your delightful frosting. You can decorate this as you wish and can always add additional sweetness to the final serving.
This sweet little tea cake is great for breakfast or just as a tea or coffee cake. Enjoy x