St Clement’s Sweet Potato Cake

Name: St Clement’s Sweet Potato Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes a 20cm/8in cake
Ingredients: 200 g/7 oz/2 cups ground almonds; 185 ml/6 fl oz/¾ cup olive oil, plus extra for greasing; 100 g/3½ oz/½ cup soft light brown sugar; 4 eggs, lightly beaten; 400 g/14 oz peeled sweet potatoes, cut into chunks; 1 tsp vanilla extract; 2 tbsp baking powder; finely grated zest of 2 oranges; finely grated zest of 1 lemon

Preparation info

Makes
a
20 cm 8 in cake

Difficulty
Easy
Ready in
1 hr 15

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Sweet potatoes are packed with beta-carotene, which gives them their bright orange colour and is very good for your eyesight and skin, protecting collagen from damage, reducing inflammation and redness and generally keeping you looking young. So, make this and you might actually take a few years off yourself.

Ingredients

400 g/14 oz peeled sweet potatoes, cut into chunks
185 ml/6

Dessert
Gluten-free
Cake
Vegetarian

Method

Cook the sweet potatoes in a steamer set over boiling water for 15–20 minutes until tender. Press through a potato ricer or mash well. Leave to cool.

Preheat the oven to 180°C/350°F/gas 4. Lightly oil a deep 20cm/8in round cake pan and line the base with baking parchment.