CHOCO­LATE SWEET POTATO CAKE

Healthy Mama - - Treats - By Tara from The Nutri­tion Guru & The Chef

THE CAKE

1.5 cups of cooked sweet potato (see method in in­struc­tions)

3oz/85g dark choco­late

3 medium eggs

2 cups co­conut sugar, rapidura sugar or brown sugar (you can halve this quan­tity if you wish)

1 cup olive or olive oil

1 tea­spoon vanilla ex­tract (or 1 ta­ble­spoon vanilla essence)

Half a cup co­coa pow­der (or ca­cao)

7oz/200g al­mond meal

1½ tea­spoon bak­ing pow­der (or gluten free bak­ing pow­der)

¼ tea­spoon salt

3 tea­spoons cin­na­mon or chai pow­der

TO MAKE THE CAKE:

Pre heat oven to 355°F/180°C. To cook the sweet potato, wash thor­oughly, towel dry. Place whole on a lightly oiled bak­ing tray and bake for ap­prox­i­mately 30 min­utes un­til soft when poked with a knife.When cooked, let cool on a wire rack. When cool, make a cut in the potato skin along the length and scoop out the flesh. Dis­card the skin. Blend or mash the pota­toes un­til slightly smooth but still some ‘chunks’ re­main­ing. Melt the choco­late gen­tly over a dou­ble boiler (or place the chopped choco­late in a bowl, cover with cling film and mi­crowave on low for ap­prox­i­mately 1 minute un­til choco­late has just melted. When you re­move from the mi­crowave, stir quickly to melt any pieces that are still solid). In a sep­a­rate bowl, whisk to­gether the eggs, sugar and oil. Slowly add the cooked potato, the melted choco­late and vanilla into the egg mix­ture. Beat un­til just com­bined. Don’t over work it. Sift the co­coa. Add this and the al­mond meal, bak­ing pow­der and salt to the wet in­gre­di­ents. Fold the in­gre­di­ents un­til ev­ery­thing is just com­bined. Don’t over mix the bat­ter. Spread a tea­spoon of but­ter or oil over the sur­face of a 10 inch cake pan. Sprin­kle some flour all over, and tap out the ex­cess. Pour the cake bat­ter into the pre­pared cake tin. Bake for ap­prox­i­mately 50 min­utes. Cake is ready when a tooth pick or skewer in­serted in the middle of the cake comes out clean. Bak­ing time may vary de­pend­ing on the pan and oven you are us­ing. Re­move from oven and leave to cool in the pan.

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