Sweet potato cake with candied orange slices
800g orange sweet potatoes, peeled and finely diced
150g dried apricots, chopped
125ml unsweetened orange juice
350g firm ricotta
4 tbsp maple syrup
160ml light agave syrup
2 egg yolks
2 tsp vanilla bean paste
300g almond meal
2½ tsp baking powder
4 egg whites
1 tbsp honey, optional
Candied orange slices
480g oranges, cut into 3mm thick slices
Preheat oven to 200°C.
Place sweet potato on a baking paper-lined oven tray. Bake for 30 mins or until tender; cool.
Meanwhile, cook apricots and juice in a pan over medium heat until apricots have rehydrated and juice has evaporated, 5 mins.
Blend ricotta and maple syrup in a bowl until smooth.
Cover, refrigerate until needed.
Reduce oven to 180°C.
Grease a deep 23cm round cake pan; line with three layers of baking paper.
Process sweet potato with agave syrup until smooth; transfer to a large bowl.
Add apricot mixture, stir in buttermilk, egg yolks and vanilla paste, then almond meal and baking powder.
Beat egg whites in a small bowl with an electric mixer until soft peaks form.
Gently fold egg whites into cake mixture, in three batches.
Spoon mixture over; level surface.
Bake cake for 1 hour 30 mins or until skewer inserted into the centre comes out clean.
Cool in pan.
Reduce oven to 160°C.
Line a large oven tray with baking paper.
Place orange slices in a single layer on tray; brush with honey.
Bake for 45 mins or until starting to caramelise.
Cool on tray or place some in holes of a mini muffin pan to set in curves.