Sometimes, I like something nice with cuppa,. Though I don’t have an overly sweet tooth. I’ve been experimenting quite a bit in the kitchen lately, hence the lack of recipes on here in recent times. When they’re perfected I will share them with you and this one, is perfected. I’m really pleased with how this has turned out and as you will see from the list of ingredients, I’m still cooking with spuds!! Sweet potatoes, that is, my obsession has not abated, they’re such a versatile little veg.
These little cakes are so delicious. Sweet enough, the white chocolate is good but not necessary, I wouldn’t run out and buy it especially for this recipe. Cranberry and orange are a classic combination on their own and so they are just as nice without the chocolate.
200g Sweet Potato, peeled & grated
150g Wholemeal Flour
50g Ground Almonds
1 1/4 tsp Bread Soda
1 1/2 tsp Cinnamon
1 tsp Baking Powder
Grated Zest of one Orange
115g Butter, melted
50g White Chocolate for the top (optional)
- Preheat the oven to 160C fan (180 conventional oven) and line a brownie tin, or any tin which is similar in size to an A4 page) with parchment paper.
- Add the grated sweet potato, wholemeal flour and ground almonds to a large mixing bowl.
- Sift in the bread soda, cinnamon and baking powder. Then add the orange zest and cranberries, mixing everything together.
- In a separate bowl whisk the honey and eggs into the cooled, melted butter.
- Pour the wet ingredients into the dry and mix thoroughly.
- Pour the batter into the tin and bake for 30 minutes.
Cool the cake in the tin on a wire rack. Meanwhile, if you have opted to add the while chocolate, melt that in a bowl over a pan of hot water. Using a spoon, drizzle the chocolate over the cake.
Divide the cake into small slices, I got 18 pieces.
This cake is a delicious accompaniment to coffee with friends, afternoon tea or a sneaky treat in Mr. Simply Homemade’s lunch box!