Friday, 28 June 2013

Sweet Potato Cake

A little while ago whilst browsing recipes online, I came across this recipe for a gluten-free lemon drizzle cake which was made using mashed potato. Yep, mashed potato. I thought it was interesting, so naturally had to give it a go!

My version of the cake used sweet potato and fewer lemons, so the cake ended up with a lovely subtly sweet flavour.  I cheated and used gluten-free flour instead of almonds, but it still worked. I thought the cake was a little dense, but it was very moist and the marshmallow fluff topping just, well, topped it! :-) Needless to say, this one didn’t last long!

350g sweet potato
200g margarine
200g caster sugar
4 medium eggs
1 lemon
225g self raising flour
1 tub of marshmallow fluff

Prep time: 35-40 minutes
Cook time: 40-45 minutes
Serves: 10-12

  1. Peel and dice the sweet potato, then boil it in water for around 10-15 minutes, until soft. Drain and put to one side to cool slightly.
  2. Preheat the oven to gas mark 3 (160 degrees) and grease and line a cake tin.
  3. Once cooled, tip the potatoes into a large bowl and beat with an electric mixer until smooth.
  4. Beat in the margarine and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating between each addition.
  5. Zest the lemon, and mix this into the cake batter along with the juice of half of the lemon.
  6. Sift and fold in the flour, until the mixture has combined. Pour into the prepare cake tin and level the top. Bake for 40-45 minute, until golden brown and firm to touch. If unsure, just poke a skewer into the centre of the cake - if it comes out clean and dry, you're done!
  7. Allow the cake to cool in it's tin for 5-10 minutes before turning out onto a wire rack to cool completely.
  8. Once cooled, spread or pipe marshmallow fluff on to the top of the cake.
  9. Serve and enjoy!

Happy Thoughts

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