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From The Groundnut Cookbook: Puna Yam Cake

by on November 27, 2015
 

It’s the season of old yam, yam that’s sweeter, less watery, more tasty than new yam. It’s the season of celebration, of fond remembrance, of Thanksgiving. It is the season of rebirth, of hope, of possibility and this, right here – this cake is everything and more.

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Yam cake with Pumpkin Tangelo ice cream, Almond brittle and Puff Puff bread pudding

It comes from the stunning The Groundnut cookbook, a gorgeous cookbook by 3 gentlemen of African Heritage – Duval Timothy, Folayemi Brown and Jacob Fodio Todd. I mean talk about creativity at its peak – a sweet cake for dessert made of grated yams and without any flour. And more on this cookbook soon.

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My cake ended up with a shredded, not crumbly texture as expected – because of my grater holes. I had grated part of the yam with the larger part of my grater and then remembered the instruction (forgive me, I’ve forgiven myself)… 

But it was beautiful,very coconutty. No one could believe the cake was made from yam at our Nigerian Thanksgiving Dinner. I’m definitely going to try it again, grating the yam finer. It also didn’t brown on top as that in the book but that didn’t take away a single thing from the taste.

To try the recipe, see it on The Telegraph’s website

What a beautiful revelation – something to be thankful for. 

What do you think? Would you try it?

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