Ingredients
- 1 ½ kg yams
- 1 cup almond meal
- 2 eggs
- ¼ cup coconut sugar
- 2 tablespoons coconut oil, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/3 cup coconut sugar
- ¼ cup melted butter
Yam and Almond Tray Cake
Method
- Preheat oven to 190 degrees
- Poke yams in several places with a fork, then cook them on high power in microwave oven in 2 minute bursts until heated through and soft
- When cooled, place the yams in a large bowl and beat until smooth
- Then beat in one egg at a time, blending after each addition
- Stir in the coconut sugar, almond meal, 1 tablespoon melted coconut oil, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy
- Transfer mixture to lined baking dish
- Sprinkle with remaining coconut sugar and drizzle the other tablespoon of melted coconut oil over the top
- Bake for 25 minutes in the preheated oven, or until browned and bubbly
Comments
Thanks to Brydone Growers for providing the yams used in the demonstration.
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