SWEET POTATO AND GINGER BUNDT

The sweet potato adds a natural sweetness and gives the cake an extra moist texture.

Serves: 12

Preparation time: 30 minutes, plus cooling

Cooking time: 50 minutes

250ml sunflower oil, plus 2tsp 150g plain flour, plus 2tsp

500g sweet potato (peeled weight) 200g dark brown sugar

75g black treacle

3 large eggs

200g wholemeal plain flour

2tsp bicarbonate of soda

4tsp ground ginger

1tsp ground cinnamon For the glaze and to decorate

100g icing sugar 1/4tsp 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 bundt tin.

2 Bring a medium pan of water to the boil. Peel potatoes, cut into 2cm pieces and boil for 10-15min until tender. Drain and steam dry in the colander for 1min. Transfer to a food processor and whizz to a purée.

3 In a large bowl, beat together the oil, sugar, treacle and eggs with a handheld electric whisk until combined. Mix in the potato.

4 In a separate large bowl, mix together the flours, 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.