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Paleo meat cake?
Ever since I saw this “Paleo birthday cake“, a Paleo meat cake recipe has been in the back of my mind. Would it be possible to make a Paleo meat cake that actually looks like a real cake? I didn’t think it was possible at all until I made my Tricolor Paleo Shepherd’s Pie and used cake frosting tips to pipe mashed potatoes as decoration. It came out better than I thought it would, and I used the same technique to frost this Paleo meat cake!
I baked triple layers of meatloaf, stacked them and frosted the outside with a combo of tomato paste and Japanese sweet potatoes. I finished off the meat cake’s decoration with rosettes of mashed potatoes. The visual result is very similar to a real cake. In fact, if I saw this Paleo meat cake uncut, I’d think it was dessert for sure!
Paleo Meat Cake
This Paleo "cake" is hiding a happy surprise: it's actually made of meat! Dig into this triple layer take on meatloaf.
Preheat oven to 350. Grease three 8" spring-form pans with coconut oil and set aside.
Mix the tomato paste, salt, dry mustard, cinnamon, nutmeg, cayenne pepper, fish sauce, apple cider vinegar and water in a small bowl until it's a smooth sauce.
Shred the onion, garlic and mushrooms in a food processor until finely diced.
Combine ground meat, onion mixture, parsley, thyme, eggs and sauce together in large mixing bowl.
Divide the mixture into the three spring-form pans, and bake in the preheated oven for 60 minutes.
Let cool 5-10 minutes, then release the spring-form pans. Trim any irregularities on the tops and sides of each layer until they are circular, level disks.
To make the frosting, peel the sweet potatoes and potatoes and roughly chop. Place in a medium pot and add enough water to cover.
Bring to a boil, then reduce heat to low and simmer for 20 minutes or until soft when pierced with a fork. Drain, separate sweet potatoes (into a large mixing bowl) from the potatoes (into a medium mixing bowl) and roughly mash each.
Stir the tomato paste into the sweet potatoes, then whip with a hand mixer. Scrape down the sides of the bowl and continue whipping until very smooth.
To assemble the cake, cover the first meat layer with frosting. It's not important to smooth the frosting at this stage, just ensure full coverage on the sides and top.
Stack the second layer on top of the bottom one, and cover with frosting. Repeat the process with the last layer.
Using a butter knife, smooth the frosting on the sides with a gentle upward sweeping motion. Clean the knife between strokes if you're going for the uniform finish shown in this post's photos.
Smooth the top of the cake using a similar technique: gentle strokes across the diameter.
To make the rosettes, whip the coconut milk into the mashed potatoes (adding more coconut milk if needed to achieve a smooth consistency that's still firm enough to form stiff peaks).
Load the mashed potatoes into a pastry bag fitted with a rosette tip, and pipe rosettes around the top and base of the cake.
There are quite a few steps in this recipe (make the meatloaf, make the frosting, assemble the cake, add the rosettes) but the finished product looks like the proverbial million bucks.
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