A year ago, I was frequently raving about avocado as an ingredient in cakes/muffins- that is soo 2013 guys. Now it’s all about the sweet potato! Yes, it sounds odd, but trust me, it works (hubby can confirm this!).
As with other more well-known vegetable cakes (i.e.. carrot, courgette etc.) this cake is nice and moist. Carlos describes the flavour as ” something that can’t quite be described… but definitely YUM!”; I’ll happily go with that! I’ll also add that Carlos had three helpings in one day of this bake… more proof of its edibility! As well as cocoa powder, the cake also contains chunks of chocolate and flaked almonds, both in the sponge and sprinkled on top, thus texture is definitely a strength of this recipe.
A few little nutritional benefits of the sweet potato, for the health concious of you…
– Rich source of beta-carotene, a precursor of vitamin A in the body.
– Vitamin C and D content.
– Potassium, magnesium and iron content.
So this cake is certainly a more guilt-free choice than many chocolate-based alternatives!
If you fancy giving this unusual bake a try, the recipe can be found in a quirky little recipe book called ‘Keep Calm and Bake Cake’ by Ebury Press. I enjoy this book, especially the amusing baking/cake-related quotes dispersed throughout the book between recipes.
Power to all things orange and spuddy!