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Sweet potato cake

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Ingredients for 1 servings:

  • 350 g mashed potatoes (sweet potato puree)
  • 250 g brown sugar
  • 5 m.-sized eggs
  • 200 ml safflower oil
  • 400 g flour, gluten-free, light flour mix
  • 2 tsp baking powder
  • 2 tbsp cocoa
  • 150 g sour cream, yogurt or cream cheese
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

gluten-free, light, juicy

Beat eggs with salt and sugar until frothy. Mix with flour, baking powder, puree, and oil. Divide the dough in half and mix one half with sour cream, cocoa, and a splash of milk, if desired. Pour alternately into the pan and bake at 150-160°C (convection oven) for about 60 minutes (test with a toothpick). The cake is super moist and keeps well in the refrigerator for a few days. If you don’t eat it all, it’s great for freezing in slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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