Sweet Potato and Ginger Bundt
This is a deliciously simple cake and, made in a bundt tin, also looks very striking. The sweet potato adds a natural sweetness and gives the cake a lovely moist texture. Hands-on time 30min. Cooking time 50min. Serves 12
◆ 250ml (9fl oz) sunflower
oil, plus 2tsp ◆ 150g (5oz) plain flour,
plus 2tsp ◆ 500g (1lb 2oz) sweet
potato (peeled weight) ◆ 200g (7oz) dark
brown sugar ◆ 75g (3oz) black treacle ◆ 3 large eggs ◆ 200g (7oz) wholemeal
plain flour ◆ 2tsp bicarbonate of soda ◆ 4tsp ground ginger ◆ 1tsp ground cinnamon for the glaze and to decorate ◆ 100g (3½oz) icing sugar ◆ ¼tsp ground ginger ◆ 2 cubes of crystallised ginger, sliced into thin strips 1 Preheat the oven to 180°C (160°C fan) mark 4. In a small bowl, mix together 2tsp oil with 2tsp flour and use to brush the inside of a 26cm (10.5in) bundt tin. 2 Bring a medium pan of water to the boil. Peel potatoes and cut into 2cm (¾in) pieces and boil for 10-15min until completely tender. Drain and steam dry for 1min. Transfer to a food processor or blender and whizz to a purée. 3 In a large bowl, beat together the oil, sugar, treacle and eggs with an electric hand whisk until combined. Mix in the mashed potato. 4 In a separate large bowl, mix together the flour, bicarbonate of soda, ginger and cinnamon. Add the egg mixture and fold in until combined. 5 Transfer to the prepared cake tin and bake for 45min until cooked through and a skewer inserted comes out clean. Transfer to a wire rack and cool for 15min in the tin. Carefully invert on to a wire rack and cool completely. 6 Make the glaze. Sift together the icing sugar and ginger, stir in 2tbsp hot water and mix until smooth. Drizzle over cake and sprinkle with the sliced ginger. PER SERVING 317cals, 4g protein, 13g fat (2g saturates), 44g carbs (24g total sugars), 3g fibre GET AHEAD Store in an airtight container at room temperature for up to 3 days.
‘Sweet potato is a great source of beta-carotene, which is good for the immune system. Replacing butter with sunflower oil makes it lower in saturated fat and dairy-free’ Anita Bean