Sweet potato & ginger cake

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.

By , 21 September 2015
Sweet potato & ginger cake
  • Ready in: 140 mins
  • Serves: 16
  • Price: 20p per serving
Nutritional Info
Each 93g serving contains
  • Fat 9.3
    13%
  • Sat Fat 2
    10%
  • Sugar 22.3
    25%
  • Salt 0.37
    6%
  • Cals 255
    13%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • 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.

  • Mix the icing sugar with the lemon juice, ginger syrup and 1 tbsp water. Drizzle over the cake and scatter on the stem ginger.