Recipes
Sweet potato & ginger cake
We’ve used three different forms of ginger – ground, crystallised and stem – which adds extra texture to this sweet, moist loaf, as well as giving it a deliciously intense, tangy taste.
We’ve used three different forms of ginger – ground, crystallised and stem – which adds extra texture to this sweet, moist loaf, as well as giving it a deliciously intense, tangy taste.
(20 votes)
Cook: 2 Hours 20 Mins
Serves: 16
Price: 20p per serving
Nutritional Information
Each 93g serving contains
Energy
1068kj
255kcal
1068kj
255kcal
13%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
2g
2g
Med
10%
10%
Sugars
22.3g
22.3g
High
25%
25%
Salt
0.37g
0.37g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1148kj/274kcal
Typical energy values per 100g:
1148kj/274kcal
Ingredients
500g sweet potatoes
225g self-raising flour
2 level tsp ground ginger
1/2 level tsp ground cinnamon
75g crystallised ginger
150g Flora Original
150g light soft brown sugar
3 large eggs
125g icing sugar
1 tbsp lemon juice
1 ball stem ginger in syrup, drained and chopped
1 tbsp stem ginger syrup from the jar
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a loaf tin with baking paper. Wash the sweet potatoes and prick each one a few times with a fork. Bake in the oven for 1 hour, until soft and gooey – pierce with a knife to test. Cut open and remove 225g of flesh (you could use the leftovers to thicken stews). In a bowl, mash to a purée with a fork. Leave to cool.
2
Reduce the oven to 180C/160C Fan/Gas 4. Sift the flour, ground ginger and cinnamon into a bowl. Cut the crystallised ginger into raisin-sized pieces, then stir into the flour mixture.
3
Beat the Flora and sugar until light and creamy. Beat in the eggs, one at a time, adding a spoonful of the flour with the last two.
4
Fold in the rest of the flour, plus the sweet potato. Put in the tin, level the top and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Put on a wire rack to cool.
5
Mix the icing sugar with the lemon juice, ginger syrup and 1 tbsp water. Drizzle over the cake and scatter on the stem ginger.