Recipe: Filled chocolate sweet potato cake with ylang-ylang oil
Be inspired by Edible Beauty, a book in which two beautiful subjects come together: beauty and food! Read and learn about caring for and nourishing your body, inside and out, with fragrant natural skin care and adventurous, tasty, pure dishes. Writers Ellen Wagenaar (aromatherapy
and beautician) and Annemarie Kok (nutritionist) are two enthusiastic sisters-in-law, with a passion for smell and taste. To feel fit and fresh and to become (even) more beautiful than you already are!
We can share a recipe from the book Edible Beauty exclusively for our readers. Make this creamy brownie cake with ylang ylang oil!
What do you need?
● 3 Eggs
● 100 ml coconut or almond milk
● 100 gr coconut oil or butter (melted)
● Juice and zest of an orange
● 1 Large sweet potato (sweet potato)
● 75 gr coconut grater
● 4 Generous spoons of chufa or almond flour
● 1 Table spoon of cinnamon (ceylon)
● 3 Table spoons coconut blossom sugar (according to your own needs)
● 1/2 Tea spoon of sodium bicarbonate
● 4 Table spoons of cocoa powder
● 160 gr dark chocolate
● 15 Drops of organic ylang ylang or orange oil
● Garnish: coconut grater
Tip! Instead of ylang ylang oil, it is also wonderful to use orange oil
How do you make it?
Preheat the oven to 165 degrees. Preheat the oven to 165 degrees Celsius. Peel the sweet potato, put it in a saucepan with a little bit of water and cook until done. This will take about 10 minutes. Drain the water and in a food processor mix the eggs with the milk, butter and juice and zest of the orange. Add the cooked sweet potato. Mix the dry ingredients together and add to the mixture in the kitchen mahine. Finally, stir in the ylang ylang oil. Spoon half of the creamy dough into a baking tin. Break one of the chocolate bars into pieces and divide over the dough.
Spoon the other half of the dough on top. Bake for about 45 minutes. The cake is a creamy brownie-like cake, partly because of the sweet potato. Let the cake cool down while melting the other chocolate bar in a bain-marie. Coat the top of the cake with this and sprinkle a generous amount of coconut grater over it. Tasty!