Thursday, February 13, 2014
1 cup stewed diced figs(we have been using Made in Nature)
1 cup allpurpose gluten free flour
1/2 teaspoon allspice
1/2 teaspoon salt
1 pound sweet potato (about 1 large), cooked and pureed.
3 large eggs
1 14-ounce can coconut milk(Thai Kitchens is the easiest to find)
1 cup packed light brown sugar
1 teaspoon vanilla extract(homemade only for corn-free)
2 tablespoons coconut oil(melted)or 2 Tablespoons grape seed oil
1/2 cup unsweetened shredded coconut(Tropical Traditions)
4 tablespoons packed brown sugar(Domino's)
1/2 teaspoon salt(we use pink himalayan)
1/8 teaspoon ground allspice
powdered sugar(corn free)
Maple syrup(100 percent and corn free, we use grade B for extra flavor)
Preheat oven to 350°F.
Coat a 9-inch springform pan with grease(I use grapeseed in a Mr Mister).
To prepare cake: Whisk flour, allspice and salt in another bowl.
Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat until combined.
Add coconut milk, 1 cup brown sugar, coconut oil and vanilla extract; beat until combined.
Stir in the dry ingredients until combined. Stir in the stewed figs. Spread the batter in the prepared pan.
To prepare topping: Combine coconut, brown sugar and allspice in a small bowl. Sprinkle on top of the cake. Cover with a piece of tinfoil until the final 15 minutes.(it browns super fast! )
Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours.
Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, at least 3 hours but best overnight.
Mix powdered sugar(aprox 1 cup) and maple syrup, add syrup until of glaze consistency- drizzle the cake and serve.