Sweet Potato Pineapple Cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 400 g Sweet potatoes
  • 100 g dried pineapple
  • 7-10 Tbsp (no added sugar)
  • 50 g candied ginger
  • 7-10 Tbsp some + 200 ml neutral oil
  • 500 g Soy Yoghurt
  • 100 g + 1 tablespoon light syrup
  • 300 g Wholemeal wheat flour
  • 2 TEASPOONS Baking Powder
  • 2 TEASPOONS Baking soda
  • baking paper

Directions

  1. 1

    Peel sweet potatoes, grate coarsely. Finely chop pineapple and ginger with a large chef's knife. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a box form (approx. 25 cm long; approx. 1 1⁄2 l capacity) with oil.

  2. 2

    Mix grated sweet potatoes, pineapple, ginger, 200 ml oil, 400 g soy yoghurt and 100 g syrup with the whisk of the mixer. Mix flour, baking powder and baking soda. Stir the flour mixture into the sweet potato mixture.

  3. 3

    Put the dough into the mould and smooth it down. Bake in a hot oven for approx. 1 hour (chopstick test), covering with baking paper after 45 minutes if necessary.

  4. 4

    Take the cake out of the oven. Leave to cool in the mould for about 45 minutes. Carefully drop onto a cake rack and let it cool down. Just before serving, pour the remaining yoghurt onto the cake. Drizzle 1 tablespoon of syrup over the cake.

Nutrition Facts

KCAL
280 kcal
CARBS
34 g
FATS
15 g
PROTEINS
4 g