Purple sweet potato cake which turn out turquoise :)

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Well what can I say…I have put all my precious ingredients into my another experimental cake and it turn out turquoise…At first I was quite apprehensive to try it as turquoise is not really an appetising colour but surprisingly it is truly delicious πŸ™‚

It is hard to believe I didn’t put any artificial colours in…pure nature πŸ™‚

have a look yourself πŸ™‚

List of ingredients:

– 630gram of purple raw potato

– 300gram of coconut flour

– 220gram of raw honey

– 130gram of solid coconut oil

– 2tsp of bicarbonate soda

– 4 eggs

– 3/4 pint of water

– handful of blackcurrants

– sea salt chocolate for toppings

Metod:

Cook and mash sweet potato, melt coconut oil and raw honey, allow to cool down and mix with potatos, add coconut flour, bicarbonate soda, eggs and then mix all together…at that stage you can notice that a lovely purple colour turn into turquoise πŸ™‚ next add a handful of blackcurrants and mix it in. Put some chocolate pieces on top of you like πŸ™‚

Place to 150C preheated oven and bake for 30-40 minutes πŸ™‚

For this quantities, you should end up with five 8 inches long, baking trays

Enjoy taste and unusal colours πŸ™‚

Nutritional fact:

Sweet potatoes of all varieties are high in vitamin A, vitamin C and manganese. They are also a good source of copper, dietary fiber, vitamin B6, potassium and iron. Sweet potatoes are known to improve blood sugar regulation and some studies have discovered significant antibacterial and antifungal properties. The primary nutritional benefit of the purple ones is their high antioxidant levels especially oneΒ known as anthocyanin is the pigment which is responsible for the brilliant purple color of the flesh. It is the same pigment that gives blackcurrant, red grapes and red cabbage their color.

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