Saffron-Berry Sweet Potato Whoopie Pie with Ginger Peach Cream

Between the melodious saffron, the buttery Japanese sweet potato cake base, and the light freshness of the blueberries paired with the verdant ginger-peach cashew and walnut cream– this is a wonderful, vibrantly colorful dessert that feels light and joyous to eat. Perfect as a treat for a day off when you feel like baking for everyone; an outdoor picnic to share… or just a little bit of happiness for you with a warm cup of tea.

Ingredients:

Saffron Berry Cake Base

  • 2 medium Japanese Sweet Potatoes (to make about 2 cups puree)
  • 1 1/2 cups unsweetened nut milk of your choice (I used cashew milk)
  • 1 cup almond flour
  • 3 eggs
  • 1/4 tsp saffron threads
  • 1/2 tsp salt
  • 1/2 cup fresh blueberries
  • 1/2 tsp olive oil for greasing pan (I used olive oil spray)

Ginger Peach Nut Cream–> Makes 2 cups cream!

  • 2 cups combined raw cashews and walnuts
  • 2 Tbsp raw, peeled ginger (plus 1 tsp additional ground ginger for an extra-gingery kick— omit if you prefer milder)
  • 1/2 cup peeled peach slices (I used frozen pre-cut)
  • 1/4 cup fresh water (plus more if needed for consistency)
  • water to soak raw cashews and walnuts

Special Equipment: high-speed blender, 2 12-inch round baking tins, plastic wrap, parchment paper, whisk, rubber spatula, air-tight containers with sealable lids

Pre-soak time: 6-8 hours, including 1 hour to pre-roast sweet potatoes
Hands-on time: 1 1/2 hours
Yields: 8 servings

Preparation:

  1. Make the ginger peach nut cream: place combined walnuts and cashews in a medium-sized bowl and fill with enough water to cover, about 1 inch above the top of the mixed nuts. Cover with plastic wrap and chill in refrigerator for a minimum 6-8 hours, or overnight. (***Tip: cashews will change color and look slightly blueish— this is normal!)
  2. Prepare sweet potatoes: preheat oven to 400 degrees F. Bake sweet potatoes on a parchment paper lined baking sheet for 1 hour, until flesh is soft enough to easily insert a fork. Remove from oven and cool. Once sweet potatoes are cool enough to handle, remove skins. (I personally love eating them as a snack!) Smash sweet potatoes together in a medium-sized bowl until you have a mash, and then cover with plastic wrap and chill in refrigerator 6-8 hours/overnight along with walnuts and cashews.
  3. Drain soaking water from the mixed nuts, and place nuts, peeled ginger, ground ginger if using, peach slices, and 1/4 cup fresh water in high-speed blender. Blend until puree is smooth, while still thick and sturdy enough to spread, adding additional water by the tablespoon between each blend if needed. Once smooth and thick, use a rubber spatula to scrape cream into an air-tight container. Seal and chill until ready to use.
  4. Make cake base: preheat oven to 400 degrees F. Grease and line two 12-inch baking tins with olive oil and parchment paper.
  5. Blend together sweet potato mash, saffron threads, and nut milk in high-speed blender until you have a smooth puree. Use a rubber spatula to scrape puree into a large mixing bowl. Whisk eggs into the puree until thoroughly incorporated.
  6. In a separate bowl, combine almond flour and salt with a whisk. Then, pour the dry ingredients into the puree in three to four small batches—whisking each time until the mixture is smooth and thick and the dry ingredients are fully incorporated with the wet.
  7. Divide the cake batter equally into the two reserved cake tins. Gently press blueberries into the surface of one of the cake batters and bake each of the cake bases for 30 minutes, or until inserted fork comes out clean. Allow to cool for 15 minutes.
  8. Separate the edges of the cakes from their tins with a rubber spatula, and then invert both tins onto two large plates. Carefully peel off the parchment paper from both cakes. Re-invert the bottom layer onto a different plate and use a rubber spatula to spread a cream layer about 1-2 inches thick on the top of the cake base. Smooth as desired.
  9. Top with the top berry-cake layer (re-inverting it carefully!) and enjoy— I recommend with a hot cup of chamomile tea.

Yasmine’s Notes:

If you happen to have any of this delicate whoopie pie left over, have no fear: it can last refrigerated for up to 3 days and can be frozen and thawed (without losing its flavor) for up to 3 weeks. If freezing, wrap the whoopie pie in plastic wrap, then seal in a freezer-safe container with lid or air-tight plastic zip bag.


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