Calcified U.S. Sweet Potato Marmelade

1. Mix 1 l warm water with slaked lime.

2. Pour it over the sweet potato and cover them with backing paper so it stays submerged for 12 hours.

3. After 12 hours, strain sweet potatoes and spread them on sheets to dry in air for 12 hours.

4. Mix the sugar and the rest of the water (1l) in a casserole and bring it to boil.

5. Once the sugar has melted add in the sweet potatoes and bring to a simmer.

6. Cook at a simmer for 90 minutes.

7. After 90 minutes add the mastica seeds and mix until dissolved.

8. Let chill in the fridge.

See what Gal Ben Moshe came up with how to use the marmalade: Olive oil Cake with Semolina pudding

1. Preheat the oven to 160 c.

2. In a mixer with a whisk attachment, whisk eggs and sugar until mixture is bright and fluffy.

3. Dry mix almonds, flour and baking powder.

4. Add half of the dry ingredients into the eggs mixture and continue whisking until homogenous.

5. Add the yoghurt and continue whisking until homogenous.

6. Add the rest of the dry ingredients until homogenous.

7. Drizzle the olive oil to emulsify slowly.

8. Put mixture into a well oiled sheet pan and bake for 25 minutes.

9. Bring milk and cream to a boil, when boiling, reduce heat and add semolina sugar and butter while whisking until mixture slightly thickens, add the orange blossom water, whisk and pour over the olive oil cake.

10. Cut the olive oil cake with the pudding on top, garnish with whipped cream and calcified sweet potatoes.