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1
Make the cake Soak raisins in rum/orange juice for at least 1 hour, preferably overnight.
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2
Preserve the soaking liquid.
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3
Preheat oven to 400.
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4
Prick the sweet potato several times with a fork and bake for 45 minutes to 1 hour, depending on the size.
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5
Let cool, scoop out the flesh and mash into a puree.
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6
Add grated pears to the sweet potato mash to get 2 cups total.
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7
You may need more or less grated pears, depending on their size and the size of the sweet potato.
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8
Lower the oven temperature to 350.
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9
Combine flour, baking powder, baking soda and salt in a large mixing bowl.
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10
Mix well.
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11
Oil a 10-inch bundt pan with coconut oil.
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12
Combine flax meal, water, soaking rum/orange juice, sugar, apple cider vinegar and vanilla extract in a high-speed blender and blend until smooth.
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13
Add coconut oil and blend to incorporate.
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14
Then add sweet potato/pear puree and pulse to combine.
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15
Alternatively, you can beat the flax meal with water and soaking rum/orange juice by hand or with a hand mixer on high until well combined.
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16
Then add sugar, apple cider vinegar, vanilla extract and coconut oil, continue to beat until smooth.
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17
Fold in sweet potato/pear puree and mix to combine.
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18
Pour the wet mixture into the flour, add raisins and quickly stir to combine.
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19
Spoon the batter into the oiled bundt pan, evening out with a wet spoon.
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20
Lift and lightly drop the pan several times to prevent air bubbles and to fill all of the creases evenly.
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21
Bake for 45 minutes to 1 hour, or until toothpick inserted into the center comes out clean.
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22
Let cool for about 20 minutes before inverting the cake onto a cake stand or a plate.
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23
Make the glaze Place the can of full-fat Thai coconut milk in the refrigerator the night before or at least 2 hours before making the glaze.
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24
It will separate into two layers: fat on top and water on the bottom.
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25
Open the can and scoop 4 tablespoons of fat into a medium bowl.
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26
Add miso paste and mix with a spoon until smooth.
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27
Mix in honey and orange zest.
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28
Finally, add 2 teaspoons of orange juice, mix and check the consistency.
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29
If it is runny enough for glazing, leave it as is.
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30
If too thick, add 1 to 2 more teaspoons of orange juice.
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31
Keep refrigerated until ready to glaze the cake.
