Sunday, March 29, 2015

Sweet Potato Spice Cake

Sweet potatoes are a staple in my kitchen. The other day, I had some left over sweet potato (the orange flesh variety) and I decided to bake a cake with the cooked flesh. Sweet potatoes are pretty versatile vegetables and I wanted to make a breakfast type of a cake, with almond meal for added protein value. The end result was a surprisingly moist cake that was highly appreciated by the family. This recipe will be a keeper. Try it out! You can make this cake gluten free by substituting the whole wheat pastry flour with amaranth flour (toast the flour prior to using it for a nice, nutty flavor).

1 cup whole wheat pastry flour
1/2 cup almond meal
1/4-1/2 cup canola oil
1/4-1/2 cup maple syrup (to suit your palette for sweetness)
1 tsp cinnamon powder
1/2 inch fresh ginger grated
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 small, red-skinned orange flesh sweet potatoes cooked (steamed or baked)

Combine all the dry ingredients including the cinnamon. Beat the egg in a separate bowl and then add the oil, followed by the maple syrup.Now, add the vanilla and freshly grated ginger to the wet ingredients. Mix well and add the dry ingredients slowly to the wet ingredients. Mix gently and pour the batter in a greased oven safe cake tin or glass bowl. Bake for about 35 minutes at 350 F or until a fork comes out clean when inserted into the baked cake.

Cool and cut into wedges. Serve with vanilla ice cream if you like but we ate it straight for breakfast!


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