Healthy Paleo Meat Cake

This Paleo meat cake is a perfect recipe that takes a bit to prepare, but that whole wait time is worth it, and you won’t regret that.

So let’s not break more fun with these words and jump into the actual recipe preparation.

Healthy Paleo Meat Cake

Gretel Shaw

This paleo meat cake is the perfect dish to fill your stomach on a hungry evening. This is a very appetizing and tasty meat cake you'll surely enjoy making.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 12 people

Calories 591 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meat Cake Ingredients

• 1 teaspoon salt
• 6 ounces tomato paste
• ½ teaspoon cinnamon
•  
  1 teaspoon dry mustard
• 1 teaspoon fish sauce
• ¼ teaspoon nutmeg
• 2 teaspoons apple cider vinegar
• ¼ teaspoon cayenne pepper
• 2 medium eggs
• 1 cup water
• 2 pounds ground pork (minced pork)
• 4 pounds ground beef (minced beef)
• 1 medium yellow onion
• 1 pound mushrooms
• 3 cloves garlic
• 2 teaspoons thyme
• 1 cup parsley - diced
• 1 tablespoon coconut oil - to grease pans

Frosting Ingredients

• 12 ounces tomato paste
• ½ pound potatoes
• 1 pound Japanese sweet potatoes
• 3 tablespoons coconut milk

Instructions

 

• Set the oven and preheat it to 350 degrees Fahrenheit. Grease 3 spring-form pans of 8 inches with coconut oil.
• Mix the salt, tomato paste, cinnamon, dry mustard, cayenne pepper, nutmeg, apple cider vinegar, fish sauce and water in a bowl to make it a smooth sauce.
• Shred the garlic, mushrooms and onion until finely diced using a food processor.
• In a large mixing bowl, mix onion mixture, ground meat, thyme, parsley, and sauce with each other.
• Separate the mixture into the 3 spring-form pans, and bake it for 60 minutes in the preheated oven.
• Leave it for 5 to 10 minutes; then, it’s time to release the spring-form pans. Trim each layer’s sides and top irregularities.
• For frosting, peel the potatoes and sweet potatoes, then chop them roughly. Use a medium pot and place it with enough water to cover.
• When it starts to boil, decrease the heat and simmer for about 20 minutes or until soft once pierced with a fork. Drain, split potatoes from sweet potatoes into two suitable mixing bowls and roughly mash both.
• Stir the paste of tomato into the sweet potatoes, use a hand mixer to whip. Continue whipping while scraping down the sides of the bowl until very smooth.
• Use frosting to cover the first layer of meat for assembling the cake. At this stage, smooth frosting is not required, but make sure to cover it entirely on the top and sides.
• Above the bottom layer, stack the second one, then cover with frosting. Continue it with the last layer.
• With a butter knife, smooth the sides for frosting with a soft upward sweeping motion. Between strokes, it is good to clean the knife.
• Use gentle strokes across the diameter to smooth the top area of the cake.
• To make the rosettes, the mashed potatoes are to be whipped with coconut milk (if needed, add more coconut milk to get a clear consistency that’s still strong enough to generate stiff peaks).
• In a pastry bag, load the mashed potatoes and fit them with a rosette tip and around the base and top of the cake pipe rosettes.

Nutrition

Calories: 591kcalCarbohydrates: 22gProtein: 48gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 180mgSodium: 750mgPotassium: 1530mgFiber: 4gSugar: 8gVitamin A: 6511IUVitamin C: 23mgCalcium: 78mgIron: 7mg

How did this recipe turn out for you?We’re eager to hear your thoughts!