Sweet potato & ginger cake
- 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
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.