Sweet Potato Pineapple Cake

Name: Sweet Potato Pineapple Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 400 g Sweet potatoes; 200 g dried, sugared pineapple; 1 Organic Lemon; 200 g neutral oil; 500 g Soy Yoghurt Alternative Nature; 75 g Agave syrup; 300 g Wholemeal wheat flour; 2 TEASPOONS Baking Powder; 2 TEASPOONS Baking soda; 1-2 TABLESPOONS light syrup; 7-10 Tbsp Oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

400 g Sweet potatoes
200 g dried, sugared pineapple
1 Organic Lemon
200 g neutral oil
500 g Soy Yoghurt Alternative Nature
75 g Agave syrup
300 g Wholemeal wheat flour
2 TEASPOONS Baking Powder
2 TEASPOONS Baking soda
1-2 TABLESPOONS light syrup
7-10 Tbsp Oil

Directions

1
Peel and coarsely grate the sweet potatoes. Chop the pineapple in the universal chopper. Wash lemon hot, grate dry and grate peel thinly.
2
Mix the sweet potatoes, pineapple, lemon peel, oil, 400 g yoghurt and agave syrup with the whisk of the hand mixer. Mix flour, baking powder and baking soda. Stir the flour mixture into the sweet potato mixture.
3
Put the dough into an oiled box form (1.2 litres capacity; length at the bottom: 23 cm; length at the top: 26 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 55-65 minutes (stick test).
4
Take the cake out of the oven and let it cool down on a cake rack for about 2 hours. Just before serving, pour the remaining yoghurt onto the cake and drizzle a spoonful of syrup over it.