One of my absolute favourite bloggers, Fionnuala over at Three Sons Later, is hosting a challenge entitled #ClearoutandEat, whereby she is encouraging us to delve into our fridge, rummage through the cupboards and use up our leftovers. A fantastic message I think you’ll agree. Reducing food waste is something we should all feel strongly about.
So, join in! Create a dish, preserve something, rustle up a simple dessert; then post the photo on instagram and use the hashtag, #ClearoutandEat. Tag Fionnuala too, show her how you’re reducing food waste. Her instagram is here, it’s a very beautiful account so be sure to follow her!
On to my own recipe. I had some sweet potatoes left over from last week, There were also two oranges looking rather forlorn in the fruit bowl. I turned to my recipe for Sweet Potato Gingerbread and decided to make a few tweaks.
115g Plain Flour
80g Ground Almonds
1 tsp each of Bread Soda & Baking Powder
Grated Zest of 1-2 Oranges
50g Dark Chocolate, chopped (I used 70%)
2 Sweet Potatoes, medium, cooked & mashed (prick them with a fork and microwave for a few minutes, they’re cooked when soft, split in half the scoop out of the skins very easily)
2 Eggs, large; whisked together
90g Butter, melted
1 tbsp Honey
1 tsp Vanilla Extract
- Preheat the oven to 180C/160C fan and line a muffin tin with cases.
- In a large mixing bowl combine the plain flour, ground almonds, bread soda, baking powder, orange zest and dark chocolate.
- Add the cooled sweet potatoes, the eggs, cooled melted butter, buttermilk, honey and vanilla to the dry ingredients.
- Mix everything together well ensuring all the ingredients are fully incorporated.
- Divide the mixture between the muffin cakes and bake for 20-25 minutes.
- When baked, transfer to a wire rack to cool.
At first glance it would be easy to think that sweet potato and orange are a strange combination but these worked extremely well. They are absolutely delicious; a soft, light, luscious little cake.