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Welcome to the neighbourhood cakes

Blog

Seasonal Paleo and gluten free recipes 

Welcome to the neighbourhood cakes

Laura | Lau Sunday cooks

S and I are looking for a house. Our first own home. 

I wonder if there exists anything more stressful whilst being so exciting at the same time.  

And I wonder if there is somewhere a special potion that will make a couple, both with strong yet opposite personalities love the SAME house... 

I also wonder if it is still traditional, to say hello to new neighbours with some welcome to the neighbourhood cakes.

I thought about this last Saturday, when we went to visit a new housing development in the middle of nowhere. While we drove through the quiet residential area, looking for a couple of plots that we had already spotted, I imagined what would it be like living there without realising it, and so I let my mind wonder in to our new home... 

I am cooking two lovely cakes for our new neighbours, apparently, a young couple who purchased the house next to ours. My kitchen, located in North-east of the house, is a generous room, space where we spend most of the time, cooking, eating, chatting, laughing... It is fitted with dark walnut wood units and a L-shaped white marble work top.

It is a warm day in spring and the doors that open to the garden are ajar, letting a light brezze in. Looking through the white curtains waiving in the wind, I see my ginger cat going out side and in that time I already know I won’t see him again until late into the night. Since we moved from a flat to a house, he has become an independent animal, spending most of the day in the nearby forest.

I take two mini sweet potato bundt cakes out from the oven and the smell of the fresh-baked cake permeate all the room.

Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks

I decided to bake the cake’s dough using coconut flour, just in case the new neighbours were intolerant to gluten, or perhaps, they were on Paleo, who knows. However, the coconut flavour goes unnoticed because of the sweet-tasting of the sweet potato. 

The morning goes slowly, with no rush.

Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks

While I am squeezing one of the oranges that I got the day before from the local market (the best ones from the harvest - the seller told me),  S appears asking if he can have a bite of the cake. - There are a welcoming-gift for the neighbours - I say. - Oh, is it still a tradition? -. 

The cakes are almost cooled and I decide it is time to make the glaze. 

The rest of ingredients for it, are on the kitchen island. Actually, the island is a heavy oak table that we found it in an antiques market in Bath, and after convincing S, we purchased. The aged wooden work top and their large cast iron wheels make it stand out from the rest of the kitchen decor.

A couple of minutes later, the glaze is already made. I addition to the orange juicy, I added some fresh rosemary. Not even for a second did it cross my mind that it could be a risk to choose such ingredients, but I am sure they will love it. The citric touch hits the sweetness from the cake and the rosemary leaves a savoury after-taste in the mouth.  Delightful.

Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks

Meanwhile as I am pouring the glaze over one of the cakes, I wonder if these are the best welcome to the neighbourhood cakes. Then, I decide one of the bundt cakes will definitely stay at home.

Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks
Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks

Lau ... - he woke me up from my dream - are you ok? You seemed distracted.

I’m fine. I was just wondering if our neighbours will be on Paleo diet.

Sweet potato bundt cake with orange glaze and rosemary | Lau Sunday cooks

sweet potato bundt cakes

Single size bundt cakes, made from sweet potato and coconut flour. The orange glaze and fresh rosemary gives a delightfully different flavour to this attractive cakes.

Prep: 30 minutes | Cook: 40 minutes | Ready In: 1 hour and 10 minutes | Serves 2

Ingredients

1/3 cup Sweet Potato, mashed, (or 2 medium sweet potatoes, peeled and diced)

3 pieces Egg Whites, whisked

1/3 cup Organic Coconut Oil, melted

1/4 cup Grade B Maple Syrup

1 tsp Vanilla Extract

1/4 cup Coconut Flour

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 pinch Sea Salt

1 cup 365 Organic Powdered Sugar, for the glaze

1 whole Orange Juice, for the glaze

1 cup Orange Zest, for the glaze

1 pinch fresh Rosemary, for the glaze

    INSTRUCTIONS

  1. Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)

  2. Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)

  3. Place the sweet potatoes in a large bowl and mash by hand with a masher or fork.

  4. Put the sweet potato mash, maple syrup, coconut oil, eggs, and vanilla extract in a medium bowl and mix together.

  5. In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.

  6. Pour dry ingredients into wet ingredients and mix well.

  7. Divide the mixture between the four baking pan, pouring just in 3/4 of the recipient.

  8. Bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool.

  9. To make the glaze, put in a small bowl the juice of orange, zest, sugar and rosemary and whisk vigorously. Drizzle over the bundt cakes, top with a fresh rosemary leave and let them cool for about 5 minutes before eat. Enjoy!

By Laura | Lau Sunday cooks