Many people have eliminated sweets from their everyday diet in order to prepare their body for summer. However, since the weather forecast is gloomy and showers are expected all week, a little dessert won’t ruin your bikini plans. Surprise your family members with a beautiful, juicy, creamy potato cake with walnuts! Yup, that’s right, the whole cake is made of potatoes, both dough and fill…and it’s incredibly tasty. Imagine a combo of magical flavors such as cinnamon, nutmeg and ginger heating up your home while the rain pours outside. Maybe it’s is not the idyllic atmosphere you were expecting in June, but it is a great way to improve your mood! Follow the instructions of our tasty potato cake recipe and be amongst the first to try this unusual delicacy!
Ingredients
Dough
– 300g sweet potatoes
– 150g grated carrots ICEBERG SALAT CENTAR
– 3 tbsp. honey
– 2 eggs
– 3 tbsp. coconut oil
– 1 tbsp. vanilla extract
– 1 tsp. cinnamon
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. nutmeg
– 1/2 tsp. ground ginger
– Pinch of salt
– 120g of flour
– Raisins (optional)
Filling
– 1 white potato
– 4 tbsp. honey
– 3 tbsp. melted coconut oil or butter
– 1 tbsp. vanilla extract
– pinch of salt
– 1 tbsp. lemon juice + grated lemon core
Toping
– 70g walnuts
Directions
1. To prepare the dough, in a food processor mince the sweet potatoes, add all remaining ingredients (except carrots) and blend until mixture is uniform.
2. Combine carrots and place dough in a pan size 25x15cm lined with baking paper.
3. Bake in heated oven for 45 minutes at 180 degrees until golden brown.
4. To prepare the filling, cook potatoes, drain from water and mash with fork.
5. In a large bowl, combine all ingredients for the filling, add mashed potatoes and blend with the mixer until the mixture is completely even.
6. Chill filling and spread over cake.
7. Place cake in refrigerator to cool for a minimum of 2-3 hours before serving.
8. Sprinkle with chopped walnuts and serve.
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