It's cold and wet and miserable and the world may just have ended, so I think that calls for cake, don't you? It does. Don't argue. Eat the cake. Any cake. Maybe this cake!
I was actually challenged to make this cake by Inntravel as part of their #CaribbeanTreasure campaign, in honour of the new holiday they've just launched to the Caribbean. I would not say no to the Caribbean today, I can tell you. No rain or politics? Blissful.
This is a traditional Sweet Potato Cake from Dominica, also known as Pan de Batata. The grated sweet potato means there's no need for flour, so it's gluten-free, and the consistency is a little like carrot cake. You could also replace the milk with coconut milk to make it dairy-free.
I found the cake absolutely delicious - spicy and flavourful with a crispy caramelised crust on top - although the texture was a little strange, as it was very soft in the middle despite overcooking it. I'm not sure if it would work better in a deeper tin, or perhaps cooked for longer on a lower temperature. Either way though, it still tasted good - even if I did need a spoon to eat it!
Dominican Sweet Potato Cake
350g demerara sugar (1.5 cups)
900g sweet potatoes (4-5 small ones)
250ml milk (I used semi skimmed)
2 tsp of fresh grated ginger (about a thumb sized piece)
30g coconut flakes (1/2 cup)
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
80ml vegetable oil (1/3 cup)
1. Preheat oven to 180c / 350f / gas mark 4
2. Grease a 9 inch baking tray with a little oil (I used two shallow ones as it was all I had)
3. Peel the sweet potato then grate finely.
4. Add all the ingredients to the grated sweet potatoes.
5. Whisk until it's all mixed together.
6. Pour into the baking tray/trays and then cook for 30-35 minutes.
7. Test with a knife or skewer - if it comes out clean, it's ready.
8. Remove from the oven and leave to cool before removing from the tray. Serve with ice cream (preferably coconut).
What do you think - would you give this a go?