Cherry And Coconut Mini Cakes

1. 1

   Place the sweet potatoes in a small saucepan, cover with water and bring to the boil. Cook until sweet potatoes are tender.

2. 2

   Using a masher, mash the sweets potatoes and let it cool.

3. 3

   In a large bowl, sieve in the almond flour, add the mashed sweet potato and maple syrup.

4. 4

   Mix well using your hands. Add the egg and continue mixing all the ingredients together until you get a consistent dough. If the mixture is too wet, add 1 to 3 tablespoons of almond flour.

5. 5

   Using a tablespoon, scoop to form the dough into a golf-size balls, then, press down gently in the centre of the cake with your knuckle to make the hole for the cherry.

6. 6

   Place the mini cakes leaving about 1 cm / 0.4 in. between them. Bake for about 10 minutes, then grill top for about 3 minutes until golden. Let them cool.

7. 7

   Meanwhile cakes are baking /cooling, make the cherry jam. Place the cherries in a large saucepan. Use the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the honey and cook, stirring, for 10-15 minutes or until sugar dissolves. Then, turn heat to high and bring to a rolling boil. Cook for 4 minutes more and remove from heat. Set aside for 5 minutes.

8. 8

   Dip the mini cakes into the cherry jam, then roll in the desiccated coconut. Top with a cherry each cake and enjoy!

* Per serving · 4 servings · Values may vary.