Preparation
Cut the dehydrated fruit into small pieces and macerate them in the port wine. Set aside.
Wash, peel and boil the sweet potato. Puree it with a hand blender and leave to cool until lukewarm.
Sift the almond flour and cornstarch into a bowl. Add the baker's yeast and orange zest and mix.
Place the mashed sweet potato in a bowl and gradually add the eggs, honey and almond drink while stirring with a whisk. Season with the cinnamon, a little orange juice and a pinch of salt and stir all the ingredients together. Gradually add the flour mixture and mix all the ingredients together. Finally, add the dried fruit, drained well, and mix into the mixture.
Cover the bowl with non-stick film, overlap with a cloth and leave the dough to rest for about 1 hour and 30 minutes.
Preheat the oven to2000C.
After the resting time, arrange the batter on a tray lined with an improvised sheet of baking paper (you should pinch the edges of the sheet, as if it were a round shape, to prevent the cake batter from spreading) and make a hole in the center (use a round object to make sure the batter doesn't stick together).
Brush the cake with egg yolk and decorate with dried fruit.
Bake the cake at a moderate temperature, approximately1800C, for about 40-45 minutes, until it is cooked through and golden brown.
When cooked, remove from the oven, leave to cool and sprinkle with grated coconut.
Notes:
To make the preparation process easier, if you prefer, you can bake the cake in a removable pan with a hole in the center.
For this recipe, you can consider other types of dried fruit, according to personal taste. However, you must ensure that they are in their natural state, without added sugar and salt.
