Ingredients of the cake:
- 1-1/2 cups flour
- 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- grated zest of 2 lemons
- 1/3 cup unsweetened non-dairy milk, such as soy or almond milk
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
Ingredients Honey-Lemon Syrup:
- 2 tablespoons lemon juice
- 2 tablespoons honey
Ingredients Lemon Glaze:
- 1 cup powdered sugar
- 1-1/2 to 2 tablespoons lemon juice
- Fresh figs and raspberries to garnish
STEP 1 Preheat the oven to 400ºF.
STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
STEP 3 While the sweet potatoes are baking, prepare the toppings.
STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.
STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.