Sweet Potato Cake: Recipe

Yes. Another cake recipe. This time a little unconventional, using an ingredient usually not associated with cake... Sweet Potato. You heard right, sweet potato.

I've been off work sick for a few weeks now, so boredom often appears and it means I want to bake. Anyone else get that? No. Just me? Okay...I'm cool with that!

Sweet Potato cake is a dense sponge, with a sweet yet rich flavour. I added an easy zesty lemon icing to the top and middle to cut through the richness and compliment the yummy taste of the sponge.

Ingredients

Cake
1 cup of butter
2 cups of caster sugar
2 cups of cooked & mashed sweet potato
4 eggs
3 cups of self raising flour
1 teaspoon of cinnamon

Icing
2 cups of icing sugar
10 teaspoons of lemon juice
you can change this up as you wish, this is just a guide

Method

1. Cream butter and caster sugar
2. Combine sweet potato with the mixture
3. Add cinnamon
4. Slowly add 1 egg at a time
5. Add a cup of flour at a time, and thoroughly mix
6. Split in between 2 lined tins
7. Cook for 45 minutes, but keep on checking as it depends on your oven. You'll know it's cooked when you put a clean knife in the centre and it comes out clean
8. Once cooled apply as much icing to the middle & top as you wish
9. Allow to set and then enjoy!

If you do recreate this cake tag me on social media :)

Lets Eat Cake: Recipe

Sometimes in life we all need a slice (or two) of decadence, just to even out the hard workouts and veggie juices we consume. Here is where this cake comes into the equation.

With it's solid milk chocolate top, rich coffee sponge and sharp cream cheese filling; this is exactly the way to settle any cravings you get on a cheat day; Or in my case...everyday!

Ingredients:

For The Cake

225g Butter
225g Caster Sugar
225g Self Raising Flour
4 free-range eggs
50ml of Strong Espresso

For The Topping

200g of your fave Milk Chocolate melted
(I used Dairy Milk)

For The Filling

200g Cream Cheese
50g Melted Milk Chocolate

1. Pre-heat oven to 180c
2. In a bowl cream the butter & sugar together until pale & fluffy
3. Add the eggs one at a time, beating them in completely
4. Add the espresso mixture and mix thoroughly
5. Sift in the flour & gently fold until all mixed
6. Split the mixture between two lined cake tins
7. Depending on your oven this takes between 20-35 minutes to cook. KEEP AN EYE ON IT
8. Leave to cool on wire rack
9. Mix the cream cheese & melted chocolate and generously apply to the cooled cakes
10. Pour the melted chocolate on top
11. Leave until set

Please tag me on social media if you make this recipe!!