1 cake (a dozen pieces)
This recipe contains no milk
The Kumara is a sweet potato variety, with purple skin and white flesh. Its taste less sweet than the traditional sweet potato (orange flesh) and have some similarities with the regular potato.
Mix 1 (the cake)
* 500 grams of Kumara (or a large one)
* 1 cup hot coffee
* 1 cup brown sugar
* 1 cup raisins (Sultana)
* 2 cups crushed pineapple with juice
* 1 cup mashed pears without sugar
* 1 cup honey dates, chopped (Honey is the name of one variety)
* 4 large eggs
* 3 cups flour
* 3 teaspoons baking powder
Mix 2 (garnish)
* 2 cups shredded coconut, unsweetened
* 2 large eggs
* 1 / 2 cup raw sunflower seeds unsalted
* 1 / 2 cup of organic honey (liquid or solid)
* 100 grams of butter (or marguarine) soften
* 2 teaspoons pure vanilla extract
* Preheat oven to 355’F
* Peel, cut into cubes and cook the kumara in boiling water. Then mash.
* Chop the dates. In a bowl, pour hot coffee on the chopped dates to soften them.
* In the same bowl, add the brown sugar, pineapple, raisins and mashed potatoes. Then mix.
* In a second bowl, beat eggs and mashed pears together.
* In a third bowl, combine flour and baking powder. Mix.
* Add the flour to the fruit mixture. Mix gently. Then add the eggs and purees mixtures. Mix gently again.
* In a large baking pan (with baking paper (unbleached, biodegradable) for an easier release), pour the mixture. Bake for 1 hour.
* In a bowl, mix all ingredients for topping (coconut, butter …)
* At the halfway (30 minutes), remove the cake from the oven to spread the filling on top. Return to oven to finish cooking (30 minutes).
* Remove from oven, let cool and then unmold.
This cake is simply delicious with a cup of coffee!!