Another unusual bake using sweet potatoes to give the cake moisture and a soft tender crumb, the resultant cake is delicious, spicy and lovely served to accompany a coffee or tea. You could guild the lily by frosting or topping with a cream cheese topping but I love it just the way it is. The other nice thing is the mixture actually makes 2 loaves so you have one to freeze / share or gift.This is based on a bake by the fabulous Averiecooks who has some amazing recipes, check out her blog !
Ingredients
- 2 medium sweet potatoes, peeled, chopped and microwaved until soft, then drain and allow to cool
- 2 free range eggs
- 1/2 cup of vegetable oil ( I like to use sunflower)
- 2 tbsp plain yoghurt
- 1 tsp vanilla paste
- 1 3/4 cups plain flour
- 1 1/4 cups granulated sugar
- 1/4 cups soft light brown sugar
- 2 tsp bicarbonate of soda (level)
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp approx freshly grated nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
Method
- Preheat oven to 180c /325F
- Oil spray a 2 x 2lb loaf tins or alternatively use a tin liner ( I get mine from the pound shop)
- Combine all the fry ingredients in a large bowl
- In another bowl combine all the wet ingredients
- Now combine the two bowls, gently combining fully ensuring everything is fully mixed
- Pour the batter into the two prepared tins, smoothing the tops level if necessary
- Place in the oven
- Bake for 60 - 70 minutes , until tested cooked with a skewer
- Its as simple as that !
- Cool in the tin for 10 minutes or so and then cool fully on a wire rack
- The loaf freezes wrapped and also keeps well wrapped in foil in a tin for up to a week if it lasts that long.
