Sweet Potato Cakes
Ingredients
- Ingredients
- 200 grams peeled Sweet potato
- 50 grams Walnut (finely chopped)
- 125 grams Pastry flour
- 175 grams sugar
- Ground cinnamon (1/4 tsp)
- Ground clove (1/4 tsp)
- muscat and ground ginger (1/4 tsp)
- salt
- peppers (freshly ground)
- ½ tsp baking soda
- 60 milliliters vegetable oil
- 40 milliliters milk
- 1 egg
- vegetable oil (for brushing)
- 8 tsps Apricot jam
- 24 blanched almonds
- 1 Mango
- 1 Muffin tin (12-cup)
Preparation steps
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.
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.
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.
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.
