Eggless Sweet potato cake
Written by Sneh Chaudhry on November 30, 2021
INGREDIENTS
- 1 cup sweet potatoes mashed
- 1/4 cup vegetable oil
- 1/2 cup yoghurt
- 1/2 cup water lukewarm
- 1 tsp vinegar
- 1/2 cup brown sugar (or powdered jaggery)
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp ginger ground
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg grated
- 1 tsp baking powder
- 1/2 tsp baking soda
for spiced glaze
- 1/2 cup icing sugar
- 1/8 tsp cinnamon powder
- 1 tbsp milk
INSTRUCTIONS
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To get mashed sweet potatoes, boil/steam or pressure cook 3 medium-sized sweet potatoes until they are cooked. Once cool, discard peel and place flesh in a bowl and mash with a fork or run in a food processor to get a dry mash.
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Preheat the oven at 180xb0C. Line a loaf tin with baking paper.
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In a large bowl, place the oil and yoghurt. Whisk well to combine. Add the mashed sweet potato, lukewarm water, powdered jaggery (or brown sugar), regular sugar and whisk well until combined.
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Sieve the flours, spice powders, baking powder and baking soda into a large bowl.
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Add the dry ingredients in 2-3 batches into the wet ingredients in the bowl, and fold to combine well, and get a smooth batter.
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Scrape out the batter into the prepared loaf tin. Smoothen out the top.
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Bake in a preheated oven at 180xb0C for 40 minutes or until a tester comes out clean.
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Allow the cake to rest in the pan for 5 minutes after which you can turn it over a wire rack to cool for 15 minutes before slicing.
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To prepare glaze, combine icing sugar, cinnamon powder and milk to get a smooth pourable glaze. Using a spoon drizzle this glaze over the loaf.
Source: saffrontrail.com
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