Finally my new recipe is online. Here in the Algarve the circumstances are perfect for growing sweet potatoes and figs. And it’s also something which is established in Portuguese cuisine. In my opinion it is very important, especially concerning the sustainability aspect, to hold in high regard what your immediate surroundings give you. That means that we should attempt to adjust our cooking style accordingly.
Here in Portugal I am not eating button mushrooms anymore, as I haven‘t found organic, Portuguese ones yet. They are always from overseas. I used to eat button mushrooms very often in Germany, as they grow perfectly in the German climate. But there is a small producer of organic shiitake mushrooms here in Portugal. So, I buy them sometimes instead. There are several examples for fruits and vegetables that grow in abundance in Germany, which I cannot find locally grown here in Portugal, and the other way around. So I adjust my cooking style. I just feel bad to buy veggies and fruits from overseas, when there are so many other delicious choices you have, and which are at the end better for the environment. Knowing that they had to fly or drive in trucks here covering long distances while getting cooled, meaning high CO2 concentrations makes me sad. #itsuptoyou #makechanges
Coming back to my delicious cake 🙂 . I made a vegan sweet potato cake and filled it with coconut yoghurt and figs. They have the best figs here in Portugal I have ever had. You have to think twice if you really want to “waste” the incredible good taste and use it in recipes, or just eat them raw and pure, as they are super tasteful and you wish nothing more than just a bowl of fresh figs. I haven’t found vegan organic yoghurts that are made here in Portugal. Also because of the packaging issue I am actually thinking of making vegan yoghurts myself. The same applies to plant based milk. It is so easily made, and would help produce less waste.
I had to make a chocolate glaze. Oh god, I am really addicted to chocolate and it makes almost every desert just so much better. Especially cakes! But please never forget to buy the right chocolate for a better world and social sustainability. Read my hazelnut chocolate brownie post to know more about the dark side of chocolate.
SERVES: makes a 13 cm cake
125g white wheat flour*
1 tbsp (=7g) cornstarch
1 ½ tsp baking powder
80ml soy milk
50g mashed sweet potato**
45g vegan butter
40g coconut sugar
2 tsp lemon juice
250g coconut yoghurt
35g boiling water
70g dark vegan chocolate (70%)
NOTE: * I used type 550 wheat flour **I baked a small size sweet potato for around 45-60 min at 200ºC (upper and lower heat) until soft inside. Mash without skin.
Mix the soy milk with the lemon juice and let it sit for at least 10-15 minutes. Preheat oven to 180ºC (upper and lower heat). Line a 13 cm cake tin with parchment paper and grease the sides.
Melt the vegan butter in a small pan on lowest heat and let it cool. Mix the flour, the cornstarch, the coconut sugar and the baking powder in a medium size bowl.
In a small bowl mix together the vegan butter, the mashed sweet potato and the soy milk. Add it to the dry ingredients and stir with a fork or a wooden spoon just until combined.
Pour the batter into the cake tin and bake for around 30 minutes. Let it cool completely.
With a bread knife or a cake layer slicer half the cake into two equal halves. Spread the coconut over the bottom half. Slice the fig and spread on top. Place the other cake half on top.
For the chocolate glaze dice the dates into small pieces and place them into a small bowl. Pour the boiling water over them and let them soak for 15 minutes. In the meanwhile melt the chocolate using the double boiler method. Set the chocolate aside, as soon as melted.
In a small blender blend the date-water mixture into smooth paste. Mix the paste with the melted chocolate. Spread the glaze evenly over the cake. Decorate the cake with the second fig and let rest until the glaze has hardened and is ready to enjoy.
Healthy for people & planet – please go always organic!