Paleo Meat Cake with Sweet Potato Frosting
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.
Equipment
Three 8-inch springform pans
Food processor
Large mixing bowl
Medium saucepan
Hand mixer
Piping bag with rosette tip
Butter knife or offset spatula
Ingredients
Meat Cake Ingredients
1 teaspoon salt
6 ounces tomato paste - 170g
½ teaspoon cinnamon- 1 teaspoon dry mustard
1 teaspoon fish sauce
¼ teaspoon nutmeg
2 teaspoons apple cider vinegar
¼ teaspoon cayenne pepper
2 large eggs
1 cup water - 240ml
2 pounds ground pork (minced pork) - minced pork, 900g
4 pounds ground beef (minced beef) - minced beef, 1.8kg
1 medium yellow onion- 1 pound white button mushrooms - cleaned, 450g
3 cloves garlic
2 teaspoons dried thyme
1 cup parsley - fresh flat-leaf ; finely chopped
1 tablespoon coconut oil - to grease pans
Frosting Ingredients
- 12 ounces tomato paste - 340g
½ pound potatoes - such as Yukon Gold, 225g
1 pound Japanese sweet potatoes - 450g
3 tablespoons coconut milk - 45ml
Instructions
Prepare the Meat Layers
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Grease three 8-inch (20cm) springform pans with coconut oil.1 tablespoon 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 a smooth sauce.1 teaspoon salt, 6 ounces tomato paste, 1/2 teaspoon cinnamon, 1 teaspoon dry mustard, 1 teaspoon fish sauce, 1/4 teaspoon nutmeg, 2 teaspoons apple cider vinegar, 1/4 teaspoon cayenne pepper, 1 cup water
- Pulse the garlic, mushrooms, and onion in a food processor until finely minced — about 8 to 10 pulses. Do not purée; you want small, visible pieces.1 medium yellow onion, 1 pound white button mushrooms, 3 cloves garlic
- In a large mixing bowl, mix the onion mixture, ground pork, ground beef, eggs, dried thyme, parsley, and sauce with each other.2 large eggs, 2 pounds ground pork (minced pork), 4 pounds ground beef (minced beef), 2 teaspoons dried thyme, 1 cup parsley
- Divide the mixture evenly among the three prepared springform pans, pressing down to level the tops. Bake for 40–45 minutes or until the internal temperature reaches 165°F / 74°C.
- Let the pans rest for 10 minutes, then carefully release and remove the springform sides. Use a sharp knife to trim any uneven edges from each layer so they stack evenly.
Make the Frosting
- Peel the potatoes and sweet potatoes and cut them into 1-inch (2.5cm) chunks. Place them in a medium saucepan and cover with cold water by about 1 inch.1/2 pound potatoes, 1 pound Japanese sweet potatoes
- Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes or until fork-tender. Drain well. Separate the potatoes from the sweet potatoes into two mixing bowls and mash both roughly with a fork.
- Add the 12 ounces (340g) of tomato paste to the mashed sweet potatoes. Whip with a hand mixer on medium speed, scraping down the sides of the bowl, until the frosting is completely smooth — about 2 minutes.12 ounces tomato paste
Assemble the Cake
- Place the first meat layer on a serving platter. Spread a generous layer of sweet potato frosting over the top and sides — it does not need to be perfectly smooth at this stage, but ensure full coverage.
- Stack the second meat layer on top and frost it the same way. Add the third and final layer and frost the top and sides completely.
- With a butter knife, smooth the sides of the 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, whip the plain mashed potatoes with the coconut milk using a hand mixer until smooth and stiff enough to hold its shape when piped. Add more coconut milk 1 teaspoon at a time if needed.3 tablespoons coconut milk
- Transfer the whipped potatoes to a piping bag fitted with a rosette tip. Pipe rosettes around the base and along the top edge of the cake.
Notes
Storage: Refrigerate assembled or unassembled in an airtight container for up to 4 days. Freeze individual slices wrapped in plastic wrap then foil for up to 2 months.
Make-Ahead: Bake and cool the meat layers the night before, refrigerate uncovered so surfaces firm up, then assemble and frost the next day.
Reheating: Place slices in a 325°F / 160°C oven covered loosely with foil for 15 minutes or until the centre reaches 165°F / 74°C. Avoid the microwave if possible — it softens the frosting.
Substitution: Use 6 pounds of 80/20 ground beef if you prefer not to use pork. Leaner blends will produce drier layers.
Pro Tip: Let the baked meat layers rest uncovered in the fridge for at least 2 hours before assembling — cold layers are much easier to stack and frost cleanly.
Nutrition
Serving: 1servingCalories: 711kcalCarbohydrates: 22gProtein: 44gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 193mgSodium: 753mgPotassium: 1453mgFiber: 4gSugar: 8gVitamin A: 6507IUVitamin C: 23mgCalcium: 89mgIron: 6mg
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