Christmas Breakfast Cake
Oh how I love Christmas, especially Christmas breakfast. You can just go to town and eat whatever you want… Think pies, Christmas stollen and… Cake! Since I’ll be abroad this holiday season, I’ve already tested and approved this recipe for you ahead of time. I’m telling you… It’s delicious! And it’s a really nice treat to share with your friends and family. Merry Christmas!
Cardamom is one of the tastiest winter spices. The spice is in the ginger family and the best varieties come from India and Sri Lanka. There are several types of cardamom, including black, green and white. Here, we tend to use the green variety most often. The unripe fruit are harvested, slowly dried and are usually ground into a powder. You can use the spice in both sweet and savory dishes. You can buy cardamom in its pod form, as seeds or as a powder. The powder is what is most often sold in the Netherlands and is available at most grocery stores. I like cardamom the best in Christmas treats, spicy curry dishes and in tea. And in addition to being tasty, cardamom also warms the body. It’s the perfect spice to help you get through a cold winter. Cardamom has been used for thousands of years; the ancient Egyptians, the Romans and even the Vikings used the spice. In ancient times, the spice was used not only to add flavor to food, but also to stimulate the appetite, boost the metabolism, combat the formation of gas and purify the breath. Hear, hear to having cardamom in your kitchen cupboard!
ca. 40 min.
3 days (in an air-tight container) & 3 months in the freezer
Bundt cake tin (16,5 cm)
350 g yams/sweet potatoes
100 g almond flour
100 g oat flour
2 tsp baking soda
a pinch of sea salt
½ tsp nutmeg
1 tsp cardamom
½ tsp powdered or freshly grated ginger
100 ml maple syrup
1 tsp lemon juice
refined coconut oil, for greasing
1. Peel and cook the yams fully. Transfer the yams to the blender and puree. Spoon the puree into a bowl and allow it to cool. In the meantime, preheat the oven to 180C.
2. Beat the eggs in a bowl until frothy.
3. In a separate bowl, combine the flours, baking soda and sea salt as well as the spices. Stir well.
4. Add the maple syrup, cooled yams, lemon juice and eggs. Mix well.
5. Grease the Bundt cake tin using coconut oil. Transfer the cake batter to the tin and bake in the preheated oven for 30-40 minutes. Check the cake for doneness using a toothpick toward the end of the cooking time. Remove the cake from the oven and allow it to cool.
6. While you wait for the cake to cool, make the coconut cream (see ‘toppings’ for the recipe).
7. Remove the cake from the tin and serve the coconut cream alongside or on top of the cake. Tip: use a piping bag to ice the cake.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!