Kumara Hummingbird Cake (Sweet potato)

6 egg whites
 300g cooked, mashed sweet potato
 Zest of 1 lime and one grapefruit
 100g walnuts/almonds and hazelnuts trail mix
 500g mixed dried fruit (check for sulphites and no added sugar)
 1 tsp baking soda and 1 tsp baking powder
 250ml natural pineapple juice and pineapple chunks
 2 tsp mixed spice
 3 scoops Vanilla ice cream flavor whey

175g oat flour

1. Pre-heat oven to 160°C.
 2. Grease a 9 inch silicon round dish
 3. Place zest, dried fruit, pineapple and mixed spice in a large pan.
 4. Boil for approximately three minutes.
 5. Stir in baking soda. Leave to cool for 10 minutes.
 6. Stir in mashed sweet potato.
 7. Whisk egg whites until soft peaks form.
 8. Mix protein powder, nuts, baking powder and oat flour together. Add to fruit mixture, stir well.
 9. Gently fold in egg whites, and pour into the silicon tray.
 10. Cook for approximately 50-60 minutes. Put any leftovers in fridge for up to a week.