Sweet Potato Cakes

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Sweet Potato Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
200 grams
50 grams
Walnuts (finely chopped)
125 grams
175 grams
Ground cinnamon (1/4 tsp)
Ground clove (1/4 tsp)
muscat and ground ginger (1/4 tsp)
Pepper (freshly ground)
½ teaspoon
60 milliliters
40 milliliters
1
Vegetable oil (for brushing)
8 teaspoons
24
blanched almonds
1
1
Muffin tin (12-cup)

Preparation steps

1.

Finely grate sweet potatoes. Combine flour, 75 grams (approximately 2.6 ounces) sugar, spices, and baking soda in a bowl. Whisk oil with milk, sweet potatoes and egg until combined. Stir into flour mixture, along with walnuts. Mix well.

2.

Brush 8 cups of the muffin tin with a little oil. Fill cups 2/3 with batter. Bake on the center rack of an oven preheated to 180°C (approximately 350°F), 50-60 minutes. Remove and let cool.

3.

Remove cakes from muffin tin. Cut each cake in half crosswise. Spread bottom halves with 1 tsp jam, then set top halves on cakes again.

4.

Cook remaining sugar in a pan until melted. Add almonds and cook until caramelized. Add about 3 tablespoons hot water to the pan and simmer over low heat, 2-3 minutes. To serve: Peel mango, cut into wedges and divide among 4 dessert plates. Place 2 cakes on each plate and top each cake with 3 almonds and some of the caramel sauce.