Sunday, November 18, 2018

Indian-Spiced Sweet Potato Cake (GF) (DF)

Traveling in India years ago, breakfast options around the embassy area of Delhi were often limited to mithai at the local sweet shops. Usually made with some combination of flour, sugar, coconut milk, cardamom and saffron, I ask you: who among us can object to cake for breakfast?

This "Sweet Potato Bebinca" recipe posted in the NYT Food Section is yet another delicious recipe from the book Season: Big Flavors, Beautiful Food by Nik Sharma. The cake is a cross between a thick pudding and a cake. Perfect as a blend of East meets West, Sharma serves this every year at Thanksgiving in his home in Oakland, CA.

My Paleo Marin: 5 Persimmons

For recipe, see NYT link here.

Ingredient Substitutions:

I substituted the following ingredients below:

For the Sugar:

1/2 cup jaggery, grated
1/2 cup Muscavado
(or use 1 cup Muscavado or other brown sugar if preferred)

For Gluten Free:

Substitute 1 cup Cup4Cup Gluten Free flour

For the Coconut Milk:

1 13.5 oz. can of Coconut Cream

#paleo #cake #nondairy #glutenfree #sweetpotato #Indian #Thanksgiving #jaggery #mithai #Delhi #coconut #cardamom #saffron

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


1 comment:

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